If you're a Nutella fan, you need to try these Nutella Cupcakes. Not only is the buttercream flavoured with Nutella but the cake itself is too - the more Nutella the better!
Preheat the oven to 160°C (fan assisted, 180°C non fan) and line a muffin tin with paper cases
Add 145g plain flour, 40g cocoa powder, 130g caster sugar, 1¼ tsp bicarbonate of soda, ½ tsp baking powder and ¼ tsp salt to a bowl and mix
In a jug, add 75g coffee, 65g sunflower oil, 1 large egg, 125g Greek yogurt and 125g Nutella and stir thoroughly
Pour the wet ingredients into the dry and mix until combined
Divide equally between the muffin cases
Bake for 16-18 minutes until a cocktail stick comes out clean. Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely
Once cool make the buttercream. Start by beating 75g unsalted butter until smooth
Add 200g icing sugar, 1 tbsp cocoa powder, pinch of salt and 150g Nutella and mix until smooth
Add 2-3 tbsp whole milk until your buttercream is soft enough to pipe
Pipe onto the cupcakes and sprinkle with roasted chopped hazelnuts
The liquids in the recipe are meant to be in grams and not millilitres. Weigh the ingredients in grams on digital scales.
Keep the cupcakes in an airtight container for 3-4 days.
Nutritional information is given as a guide only and may vary.
Nutella Cupcakes https://www.curlyscooking.co.uk/nutella-cupcakes/