Nutella Cupcakes
A Nutella Cupcake recipe, topped with a beautifully, silky nutella frosting. This will be the perfect cupcake for any occasion.
Love Jinny
Ingredients:
Cupcakes
150g Unsalted Butter
100g Golden Caster Sugar
100g Light Brown Sugar
100g Nutella
200g Plain Flour
½ tsp Baking Powder
½ tsp Bicarbonate of Soda
3 Large Eggs
30g Sour Cream
1 tsp Vanilla Extract
Preheat the oven to 180C/160C/350F/Gas 4 and line the cupcake tin with cases.
Ganache Filling
300g Milk Chocolate ( I use Callebaut)
150g Double Cream/ 75g Butter
100g Chopped hazelnuts
½ tsp Vanilla Extract
Buttercream
230g Unsalted Butter (no oil in the ingredients)
500g Icing Sugar
2 Tbsp Cocoa Powder
1 tsp Vanilla
100g Nutella
Methods
Cupcakes
In your mixer add in the softened butter, Nutella and sugars and whip on a medium high speed for around 2 mins until light and fluffy. Scrape down and then add in all the other ingredients, mix these up on a low speed for 30 seconds, scrape down again and then mix for another 30 seconds. Now fill the cupcake liners 3/4 full.
Bake for 20 mins, remove from the oven and when they have slightly cooled place them onto your wire rack.
Buttercream
Using a stand mixer with the whisk attachment on add your butter, vanilla and the Nutella to the mixing bowl and beat this for five to seven minutes scraping down every two minutes.
Now add your icing sugar and cocoa powder into the butter in 3 parts, mix using the paddle attachment on low and let each part combine fully. If it becomes too dry add upto 2 tsp of boiling water. The boiling water will relax the buttercream and help to eliminate the last of the air pockets
Place this into the fridge for 2 hours before using.
Ganache
Add your chocolate, butter and cream into a microwavable bowl, place this in the microwave for 1 minute, then remove and stir thoroughly. Now heat again in the microwave in 15 second bursts, stirring each time until only very small pieces of chocolate are left. We do this so that the chocolate isn’t overheated, which can cause the chocolate to split. Within around a minute the temperature of the chocolate in the bowl will melt the remaining pieces of chocolate, leaving you with a beautifully silky ganache, to this add your vanilla. You can now add your hazelnuts to this, cover with clingfilm touching the top. Place this to one side until it’s thickened or cool enough to refrigerate.
Assembly
Using 1M or similar nozzle, place it over the centre of the cupcake pushing down and giving a wiggle. When you pull it up, the inside of the cupcake should have come out with it. If it is stuck in the nozzle, push a skewer through the top and the sponge will pop out. Now pour the ganache into a piping bag and cut a half inch hole into the bottom, fill the cavity hole with this mix and pop the removed top back on. It will be higher than the rest of the cupcake but this is fine. Now fill your piping bag with buttercream using a nozzle of your choice. Pipe your chosen buttercream design onto the filled cupcake and top with some slightly melted Nutella for a drizzle decoration.
