Saturday, 17 February 2018

Cupcake Jemma: Chocolate Nutella Cupcakes

Hi everyone :)

I realised that I had not posted any cupcake recipes or made any new cupcakes for sometime now and I decided that I needed to change that! So I was sitting at work and I asked everyone ... if I was to make any cupcakes what flavours would peak their interest?!

We somehow got onto the Nutella cupcake and I started searching for recipes and guess who had a recipe for it ... none other than CUPCAKE JEMMA!

So here we go ...

50g roasted hazelnuts
100g self-raising flour
25g cocoa powder
125g caster sugar
1/4 tsp bicarbonate of soda
pinch of salt
140g unsalted butter, soft
2 large free range eggs
1 1/2 tbsp whole milk
1/4 tsp vanilla extract

100g unsalted butter, soft
150g Nutella
225g icing, sifted
3-4 tbsp whole milk

1. Preheat oven to 170°C
2. Firstly you want to throw the hazelnuts in a food processor (or a nutri-bullet, or some kind of small hand blender) to pulverise them into grains - not powder though.
3. Pop them into the mixing bowl, then with the sieve on top of the mixing bowl - add the flour, cocoa powder, caster sugar, bicarbonate of soda and the pinch of salt in and pass through the sieve.
4. Add the butter and 2 eggs and mix for about 1 minute on medium to high speed.
5. Mix the milk and vanilla together in a little dish and turn the mixer to slow and add the vanilla/milk mixture.
6. Turn the mixture back up to medium/high for another 30 seconds and then your done.
7. Scoop out the mixture into a prepared 12 hole muffin tin lined with paper cases.
8. Bake in the oven for 20-22 minutes until springy to the touch.

Now for the butercream ...

1. In a mixing bowl add the butter and nutella and beat for about 10 minutes on a high speed until pale and fluffy.
2. Sieve the icing sugar and add half to the mixing bowl - start it on slow and then once incorporated turn up the speed again to high - beat for another 5 mins.
3. Repeat with the last of the icing and go for another 5 mins.
4. The amount of whole milk you need to add depends on the consistency but you want it "sloppy" for mine I used 3 tbsp and it was a good consistency.
5. Put the mixture into a piping bag with a star or round tip (I used a star) and pipe away on the cupcakes.

Let me know what you think of the cupcakes in the comment below!

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