Christmas time saw the arrival for 4 new books for my cook bookshelf. One of my favourites being the hummingbird bakery cookbook, cupcakes galore! This is their chocolate and hazelnut recipe that has had lashings of nutella added to it. TO start off this is just a basic chocolate sponge cupcake mixture.
100g Plain Flour
20g Cocoa powder
140g caster sugar
1 1/2 tsp baking powder
a pinch of salt
40g butter, at room temperature
120 ml whole milk
1 egg, at room temperature
120g nutella
chopped hazelnuts to decorate
preheat the oven to 170'c, i have fan oven and this is the temperature i use for baking my cupcakes.
Put the flour, cocoa powder, baking powder, sugar, pinch of salt and butter into your kitchenaid mixer. Using the paddle attachment let it mix away until you have a sandy consistency.
Slowly add the milk into the flour mixture, this time using a beater until all of your ingredients have combined, next add the egg and again beat well until all has mixed together.
spoon the mixture into the paper cases, if you want to be precise, each cupcakes measure around 38g with this mixture. Bake in the oven for 20 minutes or until the sponge bounces back a little when touched. Leave to cool on a wired rack once cooked.
Once the cupcakes are cool, make a hole in the middle of each one and drop around 10g of nutella into them.
The frosting is next on the list, this can be made while the cupcakes are being cooked in the oven.
250g icing sugar
80g unsalted butter
25ml whole milk
80g nutella
sieve the icing sugar into your freestanding electric mixer and with your paddle attachment add your butter and beat until it all comes together. Turning the mixer down to a slow speed slowly add your milk, then once everything has mixed well, turn your mixer to a high speed for a good 5 minutes until everything is light and fluffy.
Take off the mixer and add your nutella, stirring in by hand. Spoon the frosting onto your cupcakes and decorate with some chopped hazelnuts.
No comments:
Post a Comment