Nutella Cupcakes Recipe
Uploaded by Renshaw Baking
- 100 g plain flour
- 20 g cocoa powder
- 140 g caster sugar
- 1 tsp baking powder
- 1 pinch salt
- 40 g butter - softened
- 120 ml milk
- 1 medium egg
- 120 g Nutella
- 250 g icing sugar
- 80 g unsalted butter – softened
- 25 ml milk
- 80 g Nutella
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Preheat the oven to 170°C/325°F/gas mark 3.
Put the plain flour, cocoa powder, caster sugar, baking powder, salt and butter in a mixer with a paddle beater and beat on slow speed until the ingredients are combined.
Pour the milk into the mixture, beating well until all the ingredients are well mixed.
Add the egg and beat well.
Spoon the mixture into paper cases to two thirds full and bake for 20 minutes or until the sponge bounces back when touched.
Leave to cool then turn out onto a wire rack.
When the cupcakes have cooled, cut a teaspoon sized hole in each cupcake and fill with a spoonful of Nutella. Replace the cake on top.
Make the Nutella icing by beating the icing sugar and unsalted butter together using an electric whisk.
Once well mixed, turn the mixer down to a slower speed and slowly pour in the milk.
When the milk is mixed in, beat on a high speed for at least 5 minutes until the icing is light and fluffy.
Stir in the Nutella by hand until evenly mixed.
Pipe the frosting on top of each cupcake and decorate with a Malteser.