Friday, 24 September 2010

Chocolate and Hazelnut Cupcakes

I saw the picture of these chocolate and hazelnut cupcakes in The Hummingbird Bakery book. They looked delicious so I decided these would be the next ones to try.  I tried the cupcake base recipe once before, but they really were a complete disaster. They overflowed everywhere and the top was crispy! Not a good combination for a cupcake!!! If you like Nutella, then you will LOVE these.

For the Cupcake, You will need:
Cooking Time: 20
Servings: 12
Preparation Time: 15

·         100g / 3/4 cup plus 1 tablespoon plain flour
·         20g  /2.5 tablespoons of cocoa powder
·         140g/ 3/4 cup of caster sugar
·         1 1/2 teaspoons baking powder
·         a pinch of salt
·         40g / 3 tablespoons of butter, at room temp.
·         120ml / 1/2 cup of whole milk
·         1 egg
·         120g/ 1/2 cup of  Nutella  (or any hazelnut and chocolate spread)
·         Whole shelled hazelnuts to decorate

For the icing
·         250g/ 2 cups icing/confectioners sugar , sifted.
·         80g / 5 tablespoons butter, at room temp
·         25 ml milk
·         80g / 1/3 cup nutella

Directions:
·         Pre-heat the oven to 170C/325F
·         Put the flour, cocoa, sugar, baking powder, and butter together in a freestanding electric mixer with paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
·         Slowly pour the milk into the mixture, beating until all the ingredients are well mixed. Add the egg and beat well, scraping any unmixed ingredients from the side with a spatula
·         Spoon the mixture into the paper cases until 2/3 full and bake for 20 minutes. Cakes are ready when a skewer comes out clean. Cool slightly in tray, before turning out onto a wire rack.
·         When the cupcakes are cold, hollow out a small section in the centre of each and fill each one with a dollop of nutella.

For frosting:
·         Beat the icing sugar and butter together in a freestanding electric mixer with paddle attachment (or use a handheld electric whisk) on medium/slow until everything is well mixed . I would suggest putting a tea-towel over the mixer when mixing. it can get messy!
·         Turn to mixer to slower speed and slowly pour in the milk. When the milk is completely incorporated, turn to higher speed and beat until frosting is light and fluffy (approx 5 mins).
·         Stir in the Nutella by hand until evenly mixed into the frosting. Spoon on top and finish with hazelnuts to garnish. 





Results - Hmm ok first things first, I didn't get 12 cupcakes out of this as suggested. I got 10.  Only some of my cupcakes overflowed this time. Just be aware that these rise quickly so don't over fill. Next time, I am only going to half fill the cupcake liners.

Some were slightly crispy.  I think my oven temperature is wrong and will really need to get myself a separate oven thermometer.

When you are hollowing out the hole for the nutella, use an apple corer or a small pairing knife if you don't own a cupcake corer. I used a pairing knife and then used a small teaspoon to put a dollop of nutella inside.

You can refrigerate these and they will last 2-3 days. Though you won't have any left by then.
To decorate, I used my Wilton 6B icing tip for the large Swirl. But you can equally just spoon on.

This were really nice to eat, So if I manage to get these right, I'll have these for my son's birthday party!


1 comment:

  1. OMG they look amazing! Serious craving right now!

    ReplyDelete