Nutella is delicious on its own but when piped inside this chocolate cupcake and added into a buttercream, you just can’t stop eating them!
Prep Time: 10 mins
Bake Time: 18-20 mins
Total Time: 30 mins
Yield: 15 cupcakes
Specialty equipment: cupcake tin, stand or hand mixer, piping bag and star tip piping nozzle.
200g self raising flour
100g granulated sugar
100g melted unsalted butter or sunflower oil
30g cocoa powder
1 pinch of salt
2 tsp Nutella
200g unsalted butter
100g dark chocolate
3 tbsp Nutella
Preheat the oven to 190ºC/ 190ºC fan/ gas mark 4.
In a medium mixing bowl combine all the chocolate sponge ingredients.
Using a scoop or spoon, divide the batter evenly among prepared muffin cups.
Bake until cupcakes are set and firm to the touch, about 20 minutes.
Let cupcakes cool down completely.
Melt the dark chocolate in the microwave.
Combine the soft butter, Nutella and melted chocolate and let it sit for 2 minutes.
Whisk your mixture, using your stand mixer/ hand mixer until smooth, about 2 minute or less.
Fill and Decorate Cupcakes
Use a small paring knife to remove the centre of each cupcake, being careful not to remove the bottom.
Place 2 teaspoons of Nutella into each cupcake.
Fit a piping bag with a decorative nozzole and frost your cupcakes.
Top with Ferreo Roche, Kinder Bueno or hazelnuts.
Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days.
Make it gluten free just simply swap the flour for gluten free flour.