Amazing Nutella Cupcakes

Name: Amazing Nutella Cupcakes
Prep time: 25 min
Total time: 45 min
Yield: 12 Servings
Ingredients: hazelnuts: 50g; digestive biscuits: 50g; melted butter: 50g; self raising flour: 100g; hazelnuts: 50g; cocoa powder: 25g; bicarbonate of soda: 1/4 tsp; salt: pinch of; large egg(s): 2; unsalted butter: 140g; whole milk: 1.5 tbsp; unsalted butter: 100g; nutella: 150g; icing sugar: 225g; whole milk: 2-3 tbsp

With a Hazelnut Biscuit Base

Features:

For all of you Nutella lovers Amazing Nutella Cupcakes with a hazelnut biscuit base, perfect chocolate sponge topped with Nutella swirled buttercream.

45 minutes
Serves 12
Medium

Ingredients

For the biscuit base
50g hazelnuts
50g digestive biscuits
50g melted butter
For the sponge
100g self raising flour
sifted
50g hazelnuts
25g cocoa powder
siftd
1/4 tsp bicarbonate of soda
pinch of salt
2 large egg(s)
room temp
140g unsalted butter
soft
1.5 tbsp whole milk
For the buttercream
100g unsalted butter
soft
150g nutella
225g icing sugar
sifted
2-3 tbsp whole milk

Directions

These Amazing Nutella Cupcakes are the perfect treat for all of you nutty Nutella lovers. This recipe is based on Cupcake Jemma’s Nutella Cupcakes. Even the biscuit base was inspired by another one of her cupcake recipes. I love the way she incorporates the flavour into every layer of the cake she makes, making it the ultimate one

Cupcake Jemma uses an all in one method for the sponge, which is adding pretty much all of the ingredients to the mixer and mixing it all together in one for not very long. This method works so well and is the easiest ever! You would think that the longer you take to mix each ingredient in the better the batter will be, that might be the case for some larger cakes but with cupcakes you don’t want to add too much air to the batter. Here is Cupcake Jemma’s step by step video for her Nutella Cupcakes.

What makes these Amazing Nutella Cupcakes so Amazing?

Every layer of these little cakes from heaven have hazelnuts or Nutella in them. The base is made with hazelnuts and biscuits, there are hazelnuts in the sponge and the butter cream has a large helping of that dreamy Nutella we all love. The nutty flavour and texture is so intense your mouth will totally melt.

I’m looking at the last one right now trying to decide whether I should save it for my kiddies or eat it?

Love Nutella? Then you will LOVE these Nutella cheesecake recipes.

Steps

1 Done 5 minutes	For the biscuit base Preheat the oven to 170°C fan/335°C/Gas 3 and fill a 12 hole muffin tray with 12 muffin/cupcake cases. In a food processor, whizz up the hazelnuts and digestive biscuits until a really fine crumb consistency. Add to a medium bowl with the melted butter and mix until everything is coated. Press the mixture evenly (approx a tsp) into the bottom of each cupcake/muffin case.
2 Done 25 - 27 minutes	For the sponge In the food processor blitz the hazelnuts again and add them to a large mixing bowl. Add the flour, cocoa, salt, bicarbonate of soda, butter and eggs. In a stand mixer or using a hand whisk mix on a medium - high speed for 1 minute. Scrape down the sides and put on a low speed add add the milk, turn back up to a high speed for 30 seconds or until everything is combined. Distribute the batter evenly between the 12 cases ad baked for 20 - 22 minutes.
3 Done 5 minutes	For the buttercream While the cakes cool add the butter and Nutella into a the stand mixer bowl and mix on a medium speed for 1 minutes until combined. Add the icing sugar and mix on a medium - high speed for 2 - 3 minutes. Turn to a low speed and add the milk tablespoon at a time until the perfect fluffy consistency.
4 Done 5 minutes	With a pallet knife spread a teaspoon of Nutella down the sides of a piping bag in stripes. Fill the piping bag with the buttercream and pipe the icing onto the cupcake in a spiral. Decorate with chopped hazelnuts.