Hazlenut and chocolate cupcakes

8 May 2012

What's a Mummy to do when you're in quarantine with two bored toddlers and it's pouring down outside? Bake some cupcakes of course. Any excuse eh?! We made these last week when we were under quarantine with Oliver's chicken pox.

It was no mean feat either. My beloved electric hand-held whisk has gone to the kitchen in the sky. Yes its dead {well it might actually just need a new fuse but it's not working!} So I had to do this entire recipe by hand. My right arm now resembles that of Popeye!


Hazlenut and Chocolate Cupcakes

Makes 10
Preparation time 20 minutes
Baking time 20 minutes

Cupcakes
100g plain flour
2 1/2 tablespoons cocoa powder
140g caster sugar
 1 1/2 teaspoons baking powder
40g lightly salted butter, softened
120 ml whole milk
1 egg
120g Nutella

Frosting
250g icing sugar
80g butter, softened
2 tablespoons whole milk
3 tablespoons Nutella

Preheat oven to 170C (325F) Gas Mark 3. Line a 12 section bun tray with 10 paper cake cases {the recipe said makes 12 but I only got 10 out of it}

Put the flour, cocoa, sugar, baking powder, and butter in a bowl and beat with a hand-held electric whisk on a slow speed until you get a sandy consistency and everything is combined.

Slowly pour the milk into the flour mixture beating well until all the ingredients are will mixed. Add the egg and beat well {scrape any unmixed ingredients from the side of the bowl with a spatula}

Spoon into the paper cases until 2/3 full. Make sure your shelf is in the middle of the oven and pop them in for 20 minutes. Check them after 20 minutes and if they bounce back when touched or a skewer inserted in the middle comes out clean, they are done. If not leave for another 2 minutes and check again. Leave the cupcakes to cool slightly in the bun tray before transferring them to a wire rack to cool completely.

When the cupcakes are cold, hollow out a small hole in the centre of each one {I used an apple corer to make a neat hole!} Fill each one with a heaped teaspoon of Nutella.


Make the frosting. Beat the icing sugar and butter with a hand held  electric whisk on a medium speed until the mixture comes together and is well mixed. Add the milk to the icing mixture a little at a time. Once all the milk has been incorporated, turn the mixer up to high speed and beat for 2 minutes, until the mixture is light and fluffy.Stir in the Nutella by hand until evenly mixed into the frosting. When the cupcakes are cold, spread or pipe the frosting on top and finish with sprinkles of your choice. I used white chocolate stars!

A chocolate covered Lydia loved these cupcakes!

Recipe adapted from The Hummingbird Bakery Cupcakes and Muffins recipe book.

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