Cooking time: 20 mins
Preperation time: 15 mins
Serves: 12
Ingredients:
- 100g plain flour
- 20g cocoa powder
- 140g caster sugar
- 1 1/2 teaspoons baking powder
- a pinch of salt
- 40g butter, at room temp.
- 120ml milk (the recipe said whole milk, but I just used semi and they turned out okay!)
- 1 egg
- 120g nutella
- chopped hazelnuts to decorate
For the icing:
- 250g icing sugar
- 80g butter, at room temp
- 25 ml milk
- 80g nutella
Method:
1. Preheat the oven to 170 C / 325 F / Gas mark 3
2. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a bowl and mix together. You can use an electric hand whisk for this. It should be a slightly sandy/grainy texture.
3. Pour the milk into the mixture and mix. Then add the egg and beat until it's all incorporated.
4. Spoon the mixture into cupcakes cases in a muffin tin, filling to about halfway or 2/3 full. They rise quite a bit. Bake for 15-20 minutes.
5. Leave to cool completely, then cut out a little circle in the centre of the cupcake. Pop the loose piece of cake out, insert a dollop of nutella, then put the cake piece back ontop so you have a filled cupcake.
6. To make the icing, mix all the above ingredients together until incorporated and continue mixing for about 5 minutes. The more mixing, the fluffier the icing! Use a palette knife to ice the cupcakes, then top with a few hazelnuts and serve!
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