When it became clear that we were firmly ensconced in the business of cupcakes, many of the new flavours we developed were inspired both by our own tastes and those of our children. This cupcake is one such recipe, as Lisa’s son Ned and Martha’s daughter Millie believe that Nutella should be eaten with everything. Although this fact is somewhat debatable, as a cupcake flavour it has proved to be an undeniable success!
|For the Nutella cupcakes:|
|175g||unsalted butter, at room temperature|
|175g||golden caster sugar|
|3||large eggs, free-range or organic|
|200g||self-raising flour, sifted|
|1 tsp||baking powder|
|2 tsp||ground cinnamon|
|12 tsp||Nutella chocolate hazelnut spread|
|For the topping:|
|1 batch||Milk Chocolate and Nutella Icing (link to recipe in method below)|
You will need an electric hand mixer, a 12-hole muffin tray and muffin cases.
Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tray with muffin cases.
In a bowl cream the butter and sugar with an electric hand mixer until the mixture is pale and smooth. Beat in the eggs, one at a time, mixing briefly after each addition. Gradually beat in the flour, baking powder and cinnamon and then the milk.
Heat the Nutella in a small pan on the hob until very slightly warm and easier to stir.
Divide the batter evenly between the muffin cases, to about two-thirds full. Spoon a teaspoonful of the warmed Nutella on top of each and gently swirl it through the batter with a skewer or small spoon.
Bake in the centre of the oven for 20-25 minutes, or until raised and golden brown and a skewer inserted into the centre of one of the cakes comes out clean. Allow the cupcakes to cool in their tin for 10 minutes before turning them out onto a wire rack.
When the cupcakes are completely cool, spread each one with a good spoonful of the Milk Chocolate and Nutella Icing (get the recipe here) and decorate as you wish – perhaps even with a Ferrero Rocher chocolate!