I wanted to make something quick and easy for a work colleague’s last day, so cupcakes were a good solution. I’m happy to report that these turned out great!
Here’s the recipe (makes 12 cupcakes):
100g plain flour
20g cocoa powder
140g caster sugar
1½ tsp baking powder
a pinch of salt
40g unsalted butter at room temperature
120ml full fat milk
1 free range egg
36 whole shelled hazelnuts for decoration
Hazelnut and chocolate frosting
250g icing sugar, sifted
80g unsalted butter at room temperature
25ml full fat milk
- Line a 12 hole cupcake tray with paper cases. And preheat oven to 170C
- Sift the flour, cocoa powder, sugar, baking powder and salt into a large bowl and mix with the butter (using freestanding electric or hand held electric mixer) on slow speed until everything is combined (sandy consistency)
- Slowly pour in the milk, beating well until all ingredients are well mixed. Add the egg and beat well
- Spoon the mix into the paper cases (two thirds full) and bake for approx 20min or until sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before transferring to wire rack
- When cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of Nutella
- To make the frosting, beat the icing sugar and butter together. Once combined, on a low speed, add the milk and turn speed up once fully incorporated. Continue to beat until light and fluffy (at least 5 min)
- Stir in the Nutella by hand until evenly mixed in. Spread the frosting on top of the cupcakes and decorate with hazelnuts.
The cupcakes were light and tasty and with a couple of tweaks, I’d happily make them again. The Nutella filling was a pleasant surprise, but I would’ve preferred the sponge to be more chocolatey in flavour.
I recommend giving these a try!