I'm assuming that my last post scared you into making your own Nutella...yesyes, I can indeed talk about it forever and eternity...if you have made it you'll be able to too of course; because it's just so bloomin' marv. If you haven't made it....whaaaaaaaat? Oh you haven't got a food processor? It's ok, pop round and use mine.
If I did scare/tempt you into making it...you might very well have a few tablespoons left. It's ooookkkkk to have gotten through 95% of it already, most of that having made it to your mouth via your fingers....don't worrrry, the only people that will judge you are the people that haven't tried it homemade and so just don't get it....their loss, they're on their way round round to my house now.....probs.
So yes, if you've managed to save a few drops...make these....they are kind of dense-brownie-ish sponge and have a secret Nutella filling and Nutella icing and Nutella on top. HeaVEN.
Okok, now I promiiiiise now to mention the N-word aaaany more...for a while anyway...I'll just have to think up something equally yumdiddlyscrumtious to take it's place....to the kitchen I sprint. With Love and Cake.
Adapted from The Hummingbird Bakery: Cupcakes and Muffins recipe book
A few notes:
- Of course you absolutely don't need to use homemade Nutella, the only thing that you might struggle with if you do use the bought stuff is the drizzle over the top of the buttercream because it's just not quite as drippy as homemade. No worries though, leave it off, or you could make a ganache perhaps.
- The cupcakes proper, are rather brownie-ish and squidgy rather that light and spongey, so don't be sad if they sink in the middle a bit, that's what icing is for; no one will eveeeer knoooow.
- I used what I would call muffin cases to make 8 of these...because that seems to be what cupcakes are these days; tall and fat...if you use the more traditional English fairy cake size cases, which have the same diameter as muffin cases but are not as tall, you'll probably get 12 from the mixture.
You will need
1 x 12 whole muffin pan, lined with cases (see notes)
For the cakes
40g butter, at room temperature
140g caster sugar
100g plain flour
2.5 tbsp cocoa
1.5 tsp baking powder
1 eggs, lightly beaten
For the icing
80g butter, at room temperature
250g icing sugar
2 tbsp milk
80g Nutella, plus extra for drizzling
- First let's get that oven on to 170°c.
- In a big mixing bowl, beat together the butter and sugar with an electric hand whisk or wooden spoon until well combined.
- Stir in the flour, cocoa and baking powder so you have a sandy mixture.
- Add the flour and egg and mix everything together, beating well, to a smooth mix.
- Divide the mixture between your cases, so they are each about 2/3 full. If you have any empty holes in your muffin tin, fill them water to ensure even heat distribution in the oven.
- Bake for 20-25 minutes until the cakes are deep brown and firm in the centre.
- Leave to cool completely on a wire rack.
- Meanwhile, let's make the icing. Using a electric hand whisk (though a wooden spoon will do) beat the butter so it increases in volume and becomes lighter in colour.
- Next, beat in the icing sugar, tablespoon by tablespoon; I'm sorry, at this point, a sugary kitchen is just plain inevitable, until its all incorporated and you probably have a lumpy looking mess.
- Next beat in the milk and Nutella until you have a lovely light brown and very smooth paste.
- Now for assembly....using a small knife, or an apple corer cut out a little plug from the centre of each cup cake.
- Fill each hole with a teaspoon or so of Nutella and pop the little cake plug back in it's place.
- Using a piping bag or spoon and blunt knife, ice the cupcakes, and finally drizzle over a little of that beautiful Nutella.