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  • Briony May

Indulgent Nutella Cupcakes

These cupcakes were just an excuse to use Nutella because it is so yummy. There is Nutella in the batter and I added some extra Nutella into the middle of the baked cupcakes because I just can't get enough! This recipe is adapted from one I found on BBC Good Food for Chocolate Fudge Cupcakes.


I have kept the instructions pretty succinct because that is how I like my recipes so please do add in the comments if you need anything made clearer. The first recipe includes photos of the different stages. The second is just the recipe itself. Enjoy!



Ingredients


Sponge

200g unsalted butter

100g dark chocolate

100g Nutella

200g light brown soft sugar

2 medium eggs

250g self-raising flour

½ tsp salt


Chocolate Ganache

300g dark chocolate

300ml double cream


Decorations

4 tbsp Nutella

Crushed roasted hazelnuts

Mini kinder chocolate bars


Method


1. Oven on to fan 160°C/180°C. Put 12 cupcake cases on a baking tray.


Make sponge

2. Put butter, chocolate, nutella, sugar and 100ml water in a pan and melt until combined.



3. Put flour in a bowl. Mix in salt.

4. Beat eggs in bowl. Add to choc mixture. Mix to combine.

5. Tip choc mixture into flour. Mix to combine.



6. Divide batter evenly between cupcake cases.



7. Bake for 20 minutes until well risen. Set aside to cool.


Make ganache

8. Cream in pan. Break chocolate into bowl. Heat cream until steaming, almost boiling. Pour cream over chocolate. Leave for 5 minutes. Stir well to combine. Cover and put in fridge to chill.



Assemble

9. Cut 1cm hole in middle of cupcakes. Put Nutella in piping bag. Fill hole with Nutella.



10. Whisk ganache until thickened. Put in piping bag with nozzle of your choice. Pipe onto cupcakes. Sprinkle over hazelnuts. Place mini choc bar on top.




Indulgent Nutella Cupcakes

Serves 12


Ingredients

Sponge

200g unsalted butter

100g dark chocolate

100g Nutella

200g light brown soft sugar

2 medium eggs

250g self-raising flour

½ tsp salt


Chocolate Ganache

300g dark chocolate

300ml double cream


Decorations

4 tbsp Nutella

Crushed roasted hazelnuts

Mini kinder chocolate bars


Method


1. Oven on to fan 160°C/180°C. Put 12 cupcake cases on a baking tray.


Make sponge

2. Put butter, chocolate, nutella, sugar and 100ml water in a pan and melt until combined.

3. Put flour in a bowl. Mix in salt.

4. Beat eggs in bowl. Add to choc mixture. Mix to combine.

5. Tip choc mixture into flour. Mix to combine.

6. Divide batter evenly between cupcake cases.

7. Bake for 20 minutes until well risen. Set aside to cool.


Make ganache

8. Cream in pan. Break chocolate into bowl. Heat cream until steaming, almost boiling. Pour cream over chocolate. Leave for 5 minutes. Stir well to combine. Cover and put in fridge to chill.


Assemble

9. Cut 1cm hole in middle of cupcakes. Put Nutella in piping bag. Fill hole with Nutella.

10. Whisk ganache until thickened. Put in piping bag with nozzle of your choice. Pipe onto cupcakes. Sprinkle over hazelnuts. Place mini choc bar on top.

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