Should you find yourself with chocolate withdrawal symptoms after the Easter Holiday’s, these Chocolate Hazelnut cupcakes (recipe from the Hummingbird Bakery Cookbook) should help ease your pain. A rich chocolate cupcake masking a whirl of hazelnut and chocolate spread on the inside and topped off with a hazelnut and chocolate frosting.
This one is sure to please all those die hard Nutella fans out there.
P.S. Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 100 g plain flour
- 20 g cocoa powder
- 140 g caster sugar
- 1 1/2 tsp baking powder
- pinch of salt
- 40 g butter at room temperature
- 120 g whole milk
- 1 egg
- 120 g hazelnut chocolate spread like nutella
- hazelnuts for decoration
- 250 g icing sugar sifted
- 80 g unsalted butter room temperature
- 25 ml whole milk
- 80 g hazelnut chocolate spread like Nutella
Fill a 12 hole cupcake tray lined with paper cases.
Pre-heat oven to 170C (325F)
Put the flour, cocoa powder, sugar, baking powder, salt and butter in a mixer with paddle attachment, or use a hand held whisk, and beat on slow until all the ingredients are combined and you have obtained a sandy texture
Slowly start to pour the milk into the flour mixture, beat well until all the ingredients are well mixed
Add the egg, beat again until combined, scraping down the sides with a spatula
Spoon the mixture into the paper cases until two thirds full and bake in the pre-heated oven for about 20 minutes, or until the sponge bounces back when touched.
When cooked let cool in tray for 5 minutes before turning out onto a wire cooling rack to cool completely
Once the cupcakes are cold, make a small hollow in the centre of the cupcakes using a sharp knife
Fill the holes with the hazelnut chocolate spread.
Beat the icing sugar and butter together in your mixer using paddle attachment (or use a hand held whisk) on a medium-low speed until the mixture is well combined
Turn the speed to low and start to pour in the milk
Once milk is all combined turn mixer up to high and continue to beat until you have a light and fluffy frosting - this should take at least 5 minutes
Stir in the hazelnut chocolate spread by hand and mix until evenly combined
Spoon the frosting on top of the cold cupcakes and decorate with a few hazelnuts.