Ingredients
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For the biscuit base
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50g hazelnuts
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50g digestive biscuits
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50g melted butter
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For the sponge
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100g self raising floursifted
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50g hazelnuts
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25g cocoa powdersiftd
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1/4 tsp bicarbonate of soda
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pinch of salt
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2 large egg(s)room temp
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140g unsalted buttersoft
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1.5 tbsp whole milk
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For the buttercream
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100g unsalted buttersoft
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150g nutella
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225g icing sugarsifted
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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
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1
Done
5 minutes
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For the biscuit basePreheat 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. |
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2
Done
25 - 27 minutes
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For the spongeIn 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. |
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3
Done
5 minutes
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For the buttercreamWhile 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. |
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4
Done
5 minutes
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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. |
