Nutella chocolate cupcakes

Sponge mix

175g softened butter

165g caster sugar

3 eggs

115g self-raising flour

1 tsp baking powder

40g cocoa powder

7 tablespoons of boiling water

Frosting

150g softened butter

300g icing sugar

1 tsp vanilla

1/8 tsp salt

2 tablespoons of cream

200g of Nutella

Roasted Hazelnuts to garnish

Method:

Preheat the oven to 160 c and line a muffin tin with muffin papers.

Beat butter and sugar until light and creamy

Add eggs 1 at a time, alternating with a teaspoon of s/r flour to avoid mix curdling.

Sift the remaining flour, baking powder and cocoa together and add to the egg mix.

Lastly, add the boiling water till a smooth batter is formed.

Scoop batter into cupcake cases 2/3 full, they will rise so make sure not to overfill.

Bake for 15 minutes or until a skewer comes out clean.

Allow the cupcakes to cool whilst making the frosting.

To make the frosting combine softened butter and sifted icing sugar in a bowl and whisk until smooth add salt, vanilla, and cream.

Scoop frosting into a piping bag and pipe onto your cupcakes, you can add Nutella into the middle of your cupcakes by carving out the centre of the sponge and scoop in Nutella.

Add some toasted hazelnuts and enjoy.

Happy baking.

with love

x

celebrating world nutella day with these nutella chocolate cupcakes and vanilla buttercream inspired by baking mad recipes.

Tips: you may have extra icing depending on how much you like on your cupcakes, if so place it in the freezer and save for next time.