There are very few people I know who do not like Nutella. And they’re not close friends. Now, let’s be honest – who would want to be friends with anyone who doesn’t appreciate the warm fuzzy feeling this lovely hazelnut chocolate spread provides? There are also very few people in my life who do not like cupcakes (ok, I get it, you have a savoury tooth. Now go gobble your pack of crisps and close this blog. Nothing for you here). So needless to say, I have now made these Nutella cupcakes twice and they have been a success both times. The first time I used the original recipe Jemma posted, the second time I had no hazelnuts so I made her chocolate cupcake base instead and smothered it in the Nutella frosting. Both worked a charm! So here we go:
Jemma’s Nutella Cupcakes
For the cupcakes:50g of roasted skinned hazelnuts, reduced to fine crumbs + 36 extra whole ones to decorate (optional)
100g self-raising flour
25g cocoa powder
125g caster sugar
1/4 tsp baking soda
pinch of salt
140g unsalted softened butter
2 large free-range eggs
1,5 tbsp of whole milk with a little vanilla extract
For the frosting:
100g softed unsalted butter
225g sifted icing sugar
A few tbsp of milk to soften it up
To make the cupcakes, sift dry ingredients together (incl. blitzed hazelnuts) in a medium bowl (or the bowl of the stand mixer), then add butter and eggs and mix for about 30 seconds on medium. Add milk and vanilla and beat for another minute.
Scoop even amounts in a lined cupcake tin and bake at 170 degrees Celsius for about 20-22minutes, depending on your oven.
In the meantime, you can make the frosting. Beat butter and Nutella together for 4-5 minutes on a high speed. Then add icing sugar in 2 batches, beating well inbetween (starting on a slow speed and increasing after). Add a few tablespoons of milk to soften it up if too stiff.
In order to make the frosting even better, add some of it in strikes to the inside of your piping bag with a palette knife (or a butter knife if you don’t have one). This will add nice stripes and extra flavour. Pipe as desired and pop a few whole hazelnuts on top to decorate.*
*The first time I added only 2 hazelnuts per cupcake. It was, however, my friend’s birthday and the restaurant added the candles in such a way that the ensemble did not look like 2 hazelnuts and a candle inbetween but… you know what I mean. So I strongly recommend using 1 or 3 hazelnuts each if you’d be adding birthday candles.