Print

Chocolate Nutella Cupcakes

Print Recipe

For these Chocolate Nutella Cupcakes, the sponge is light and simple so that the rich, Chocolate Nutella frosting is able to really shine! The recipe is adapted from The Primrose Bakery Book

Ingredients

Scale

For the cupcakes -

  • 8oz (225g) soft butter or margarine (something like Flora is perfect but definitely nothing 'light' or 'low fat')
  • 8oz (225g) caster sugar
  • 4 eggs
  • 2 tablespoons of cocoa powder, made up to 8oz (225g) with SR flour
  • 1 tablespoon of golden syrup
  • 1 tablespoon of boiling water

You will also need -

2 x 12 bun muffin trays with paper cases

For the frosting -

  • 300g (10 1/2 oz) milk chocolate - I used Lindt. Just be sure that it's good quality (at least 20% cocoa solids)
  • 60ml (4 tablespoons) double cream
  • 28g (1oz) unsalted butter
  • 1/2 teaspoon vanilla extract
  • 250g (9oz) Nutella

To decorate (optional) -

  • Ferrero Rocher chocolates and edible glitter

Instructions

To make the cupcakes -

  1. Set the oven to 180°C/160°C Fan/350ºF (gas mark 4).
  2. Cream the margarine and the sugar until pale, creamy and fluffy.
  3. Break the eggs straight into the bowl and then pop the bowl onto your scales and set it to zero. Add the cocoa powder to the bowl and then make up the weight to 8oz with SR flour.
  4. Beat together thoroughly with the mixer.
  5. Next take a tablespoon and gently heat it in the flame for a few seconds to warm it up. Now add the syrup to the bowl with the warm spoon - it should slide easily off with the heat. Add the boiling water and carefully fold the syrup and water into the mixture.
  6. Spoon the mixture between the cases and bake in the oven for 15-20 mins until the cakes feel springy to the touch.
  7. Leave in the tins for 5 minutes, then remove, in the paper cases, to a wire cooling rack.

To make the frosting -

  1. Melt the chocolate either in a microwave or over a double boiler. Allow it to cool a little.
  2. Now beat in the remaining ingredients. It should be ready to use straight away but chill it for a few minutes if it's a little runny.

To decorate -

  1. Once the cakes are cold, top each one with some frosting and decorate as you choose.

Notes

  • The chocolate frosting that has been my go-to for years needs to chill for quite a while in the fridge before you use it, but this Chocolate Nutella Frosting is ready to use straight away which can be useful if you're in a hurry.
  • I've found that this frosting lends itself more to being applied with a rough finish (ie spread with a knife) than being piped.
  • The quantity of frosting was enough to ice 24 cupcakes.
  • I like these cakes stored at room temperature (even in a fairly warm Dubai kitchen) but you can also keep them in the fridge. The frosting will harden which is not better or worse, just different.

Keywords: cute, celebration, afternoon tea, loving

Find it online: https://marmaladeandme.com/chocolate-nutella-cupcakes/