NUTELLA CUPCAKES
YOU WILL NEED
Cupcake:
125g Unsalted Butter, diced
3/4 cup (185ml) Water
1 cup (215g) Caster Sugar
1 tablespoon Instant Coffee Powder
100g Dark Chocolate, chopped (I used Lindt 70% Dark)
1/2 cup (75g) Plain Flour
1/2 cup (75g) Self-raising Flour
1/4 cup (40g) Cocoa Powder
1/4 cup (30g) Hazelnut Meal
1 egg, lightly whisked
1 small jar Nutella
12 Individual Baci chocolates
Frangelico (optional)
Buttercream:
125g Unsalted Butter, chopped
125g Dark Chocolate, finely chopped
Optional: Chocolate Flakes
DIRECTIONS
Cupcakes
- Preheat oven to 160c. Line a 12-cupcake pan with cupcake papers.
- Combine butter, water, sugar, coffee powder and chocolate in a small saucepan over low heat. Cook, stirring for 3-4 minutes or until the butter and chocolate melt and mixture is smooth. Remove from heat and set aside for 10 minutes to cool slightly.
- Sift combined flours and cocoa powder over the chocolate mixture. Add hazelnut meal and stir until just combined. Add the egg and stir to combined. Optional: add two tablespoons of Frangelico.
- Half fill each cupcake pan with batter. Place a generous teaspoon of Nutella in the centre, then fill each pan to two-thirds full with the remaining batter.
- Bake in oven for 30 minutes approximately, or until cooked through. Transfer to a wire rack to cool.
Buttercream
- Melt butter and chocolate in a small heatproof bowl over hot water. Optional: add one tablespoon of Frangelico.
- Cool to room temperature. Beat with a whisk until thick and spreadable.
Assembly
- Pipe buttercream onto cooled cupcakes with a star-shaped nozzle.
- Chop each Baci chocolate into thirds, keeping the hazelnut centre intact. Finely chop the other two thirds.
- Place the baci on top and decorate with the remaining Baci pieces or chocolate flakes.
| Nutella Cupcakes |
- Cupcake:
- 125g Unsalted Butter, diced
- 3/4 cup (185ml) Water
- 1 cup (215g) Caster Sugar
- 1 tablespoon Instant Coffee Powder
- 100g Dark Chocolate, chopped (I used Lindt 70% Dark)
- 1/2 cup (75g) Plain Flour
- 1/2 cup (75g) Self-raising Flour
- 1/4 cup (40g) Cocoa Powder
- 1/4 cup (30g) Hazelnut Meal
- 1 egg, lightly whisked
- 1 small jar Nutella
- 12 Individual Baci chocolates
- Frangelico (optional)
- Buttercream:
- 125g Unsalted Butter, chopped
- 125g Dark Chocolate, finely chopped
- Optional: Chocolate Flakes
- Preheat oven to 160c. Line a 12-cupcake pan with cupcake papers. Combine butter, water, sugar, coffee powder and chocolate in a small saucepan over low heat. Cook, stirring for 3-4 minutes or until the butter and chocolate melt and mixture is smooth. Remove from heat and set aside for 10 minutes to cool slightly.
- Sift combined flours and cocoa powder over the chocolate mixture. Add hazelnut meal and stir until just combined. Add the egg and stir to combined. Optional: add two tablespoons of Frangelico.
- Half fill each cupcake pan with batter. Place a generous teaspoon of Nutella in the centre, then fill each pan to two-thirds full with the remaining batter.
- Bake in oven for 30 minutes approximately, or until cooked through. Transfer to a wire rack to cool.
- To make the buttercream melt butter and chocolate in a small heatproof bowl over hot water. Optional: add one tablespoon of Frangelico.
- Cool to room temperature. Beat with a whisk until thick and spreadable.
- To assemble pipe buttercream onto cooled cupcakes with a star-shaped nozzle. Chop each Baci chocolate into thirds, keeping the hazelnut centre intact. Finely chop the other two thirds.
- Place the baci on top and decorate with the remaining Baci pieces or chocolate flakes.
