Wednesday, 11 April 2012

Nutella cupcakes


Heartache.  It freakin’ sucks.  Skinny people will tell you that comfort eating your way through it is not the answer.  Luckily for us, I’m not skinny; so if you’re reading this with an achy breaky heart, I say go for it, crack open that packet of chocolate Hobnobs (heck, you can run it off afterwards if you really want)!  Food is the most comforting thing I know, so when someone very close to me recently had her heart broken, I did what is only right and baked.

What does one bake for someone with a broken heart?  Nutella cupcakes of course!  I have both the Primrose Bakery and the Hummingbird Bakery cookbooks at home and each has a recipe for Nutella cupcakes.  The former’s makes a cinnamon sponge with Nutella swirled through the batter before baking.  Appealing, but not enough chocolate if you ask me.  The latter’s uses a chocolate sponge.  Once baked, you then scoop a hole out of the top of each cupcake and place a generous dollop of glossy Nutella inside before covering with a swirl of Nutella buttercream.  Now we’re talking!  The main adaptation I made was placing a toasted hazelnut in the middle of each hole in addition to the Nutella, so that when you get to the middle of the cupcake, there’s a double whammy of chocolate spread and a hazelnut waiting for you.  Yummo!

These cupcakes may not mend a broken heart, but they are so hot-diggetty darn good that when you bite into the soft, moist sponge and hit the hidden Nutella and hazelnut in the middle, I promise you will momentarily forget the douchebag responsible for your chow-down.

One personal piece of post-match analysis: if I were to make these cuppy-cakes again, I’d consider replacing the buttercream with a chocolate mascarpone icing as the buttercream makes them almost tooth-achingly sweet - great for kids, but perhaps a bit too much sugar for the grown up palate.


Makes approx. 10 cupcakes using cases with a 5cm base diameter

For the cake:
100g plain flour, sifted
20g cocoa powder, sifted
1½ tsp baking powder
140g caster sugar
40g butter, at room temperature
120ml whole milk
1 large egg
220g Nutella (I didn’t really weigh mine, but 220g should cover it)
10 toasted hazelnuts

For the buttercream:
250g icing sugar, sifted
80g unsalted butter, at room temperature
25ml whole milk
80g Nutella

Preheat oven to 160C fan and line a cupcake tray with paper cases.

Put the flour, cocoa, baking powder, caster sugar and butter in a freestanding electric mixer with a paddle attachment (K-beater) and beat on a slow speed until it is of a sandy consistency.

Slowly pour in the milk, beating well until combined, then add the egg and continue to beat.

Spoon into the cases, filling each case up to about two-thirds.  Bake for 20-22 minutes.

Once cooled, use a teaspoon or melon baller to hollow a small section out of the top of each cupcake.  Fill the hollow with a hazelnut and then a generous spoon of Nutella.

For the frosting, beat the icing sugar and butter together in a freestanding mixer with the paddle attachment.  Once well combined, slowly add the milk.  Once incorporated, turn the mixer to a high speed and beat until the frosting is light and fluffy (this will take 5 to 10 minutes).  Finally, add the Nutella and beat again until combined.  Pipe or spoon onto the cupcakes.

N.B. I crumbled up the hollowed-out cupcake tops and used them to decorate the cupcakes once frosted.

8 comments:

  1. I tried these cupcakes last week and they were delicious and looked just perfect! The buttercream was nice but slightly too sweet for my taste buds. This was probably a good thing otherwise I would have eaten to many!

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  2. These are amazing!We will be making them again.
    Thank you

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    1. Hi Elizabeth, so glad you liked them! :)

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  3. Lovely glad i found this enjoyed them so much

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  4. Do you know if the uniced cupcakes can be frozen? Thanks.

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    1. Hi Callam, I haven't tried freezing them but I don't see why they couldn't be. I assume when you say un-iced, you mean without the hazelnut and Nutella filling too? I would only add these once you've defrosted the sponges thoroughly and are ready to serve them.

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  5. Hi, I've made these in the past and they are delicious. I am making them today to take into work tomorrow and I fancy making them with the chocolate marscapone frosting, do you have a recipe for this? Do you think a nutella marscapone frosting would work? Thanks.

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    1. Hi Michelle. Thanks, so glad you like them! I don't have a recipe that I've tried I'm afraid. I've just done a quick google and this one looks like it might work but I wold worry slightly that it could be a bit grainy in texture as the Nutella may not dissolve into the mascarpone fully http://buttercreamchantilly.wordpress.com/2012/02/05/nutella-cupcakes-with-mascarpone-nutella-frosting/.

      Alternatively, this chocolate mascarpone frosting sounds like another good option. The chocolate is melted do should mix with the mascarpone well http://www.bettycrocker.com/recipes/ant-house-cake-with-chocolate-mascarpone-frosting/e52181c9-552d-47fa-b9f2-d5c566ca556d

      Good luck. Let me know how you get on! x

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