Nutella Cupcakes

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This nutella cupcake recipe has it all, rich chocolatey sponge, nutella filling and to top it off nutella buttercream frosting, what more could you want?

12 cupcakes

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  Nutella Cupcakes

For the Sponge:

175 g Plain Flour
5 g Dr. Oetker Baking Powder (1 tsp)
5 g Dr. Oetker Bicarbonate of Soda (1 tsp)
50 g Dr. Oetker Fine Dark Cocoa Powder
200 g Light Brown Sugar
50 g Blanched roasted hazelnuts (ground)
2 Medium Eggs (beaten)
100 ml Whole Milk
100 ml Vegetable Oil
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)

To Fill:

about 60 g Nutella

To Decorate:

400 g Dr. Oetker Vanilla Buttercream Style Icing (1 tub)
250 g Nutella
about 20 g Blanched roasted hazelnuts (chopped)

preparation

Preparation

For the Cupcakes

Step 1: Preheat oven the 180°C/ 160°C Fan/Gas Mark 4. Line a 12 hole muffin tray with cupcake cases.

Step 2: Place the flour, Baking Powder, Bicarbonate of Soda, Cocoa Powder, sugar and ground hazelnuts in a large bowl and mix together. Make a well in the centre. 

Step 3: In a separate bowl mix together the eggs, milk, oil and Vanilla Extract. Pour the wet mixture into the well in the centre of the dry ingredients and gently begin the fold together. Mix together until all combined and your mixture is smooth.

Step 4: Divide the mixture evenly between the 12 cupcakes cases. Bake the cupcakes for 15 -20 minutes until risen and when a skewer is inserted into the centre of a cupcake it comes out clean. Leave to cool in the tin for 10 minutes and then remove from the tins and place on a wire rack to cool completely. 

To Fill

Step 5: Once the cupcakes are cooled, take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Chop the middle off the circle of sponge to it is flat. Fill the hole with a tsp of Nutella and place the sponge back on top.

To Decorate

Step 6: Place the Vanilla Buttercream in a bowl and add Nutella and mix until smooth.

Step 7: Place the buttercream in a piping bag fitted with a star nozzle. Pipe a buttercream swirl onto the top of each cupcake. To finish the cupcakes add a sprinkling of crushed hazelnuts! 

Nutritional Information for the recipe Nutella Cupcakes

Per Serving Per 100 g / ml
Energy 19155 kJ
4575 kcal
2717 kJ
649 kcal
Fat 415.39 g 58.92 g
Carbohydrate 80.24 g 11.38 g
Protein 103.27 g 14.65 g

preparation

Preparation

For the Cupcakes

Step 1: Preheat oven the 180°C/ 160°C Fan/Gas Mark 4. Line a 12 hole muffin tray with cupcake cases.

Step 2: Place the flour, Baking Powder, Bicarbonate of Soda, Cocoa Powder, sugar and ground hazelnuts in a large bowl and mix together. Make a well in the centre. 

Step 3: In a separate bowl mix together the eggs, milk, oil and Vanilla Extract. Pour the wet mixture into the well in the centre of the dry ingredients and gently begin the fold together. Mix together until all combined and your mixture is smooth.

Step 4: Divide the mixture evenly between the 12 cupcakes cases. Bake the cupcakes for 15 -20 minutes until risen and when a skewer is inserted into the centre of a cupcake it comes out clean. Leave to cool in the tin for 10 minutes and then remove from the tins and place on a wire rack to cool completely. 

To Fill

Step 5: Once the cupcakes are cooled, take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Chop the middle off the circle of sponge to it is flat. Fill the hole with a tsp of Nutella and place the sponge back on top.

To Decorate

Step 6: Place the Vanilla Buttercream in a bowl and add Nutella and mix until smooth.

Step 7: Place the buttercream in a piping bag fitted with a star nozzle. Pipe a buttercream swirl onto the top of each cupcake. To finish the cupcakes add a sprinkling of crushed hazelnuts! 

Nutritional Information for the recipe Nutella Cupcakes

Per Serving Per 100 g / ml
Energy 19155 kJ
4575 kcal
2717 kJ
649 kcal
Fat 415.39 g 58.92 g
Carbohydrate 80.24 g 11.38 g
Protein 103.27 g 14.65 g
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