Chocolate Hazelnut Cupcakes

Name: Chocolate Hazelnut Cupcakes
Total time: 50 min
Yield: 12
Ingredients: 0.667 cup butter; 3 eggs; 1.5 cups powdered sugar; 1 cup self-rising flour (sifted); 0.5 cup hazelnut flour; 0.5 cup unsalted butter; 8 ounces Nutella; 2 cups powdered sugar; 1 tablespoon cream (35% fat); white Mini Marshmallow

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Health Score:

3,3 / 10

Difficulty:

moderate

Difficulty

Preparation:

50 min.

Preparation

Calories:

485

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	485 kcal	(23 %)
Protein	4.44 g	(5 %)
Fat	28.44 g	(25 %)
Carbohydrates	54.26 g	(36 %)
Sugar added	34.23 g	(137 %)
Roughage	0.5 g	(2 %)

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more nutritional values

Vitamin A	196.75 mg	(24,594 %)
Vitamin D	0.52 μg	(3 %)
Vitamin E	1.78 mg	(15 %)
Vitamin B₁	0.07 mg	(7 %)
Vitamin B₂	0.12 mg	(11 %)
Niacin	0.88 mg	(7 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	31.13 μg	(10 %)
Pantothenic acid	0.08 mg	(1 %)
Biotin	0.13 μg	(0 %)
Vitamin B₁₂	0.35 μg	(12 %)
Vitamin C	0.21 mg	(0 %)
Potassium	20.11 mg	(1 %)
Calcium	68.78 mg	(7 %)
Magnesium	2.51 mg	(1 %)
Iron	1.12 mg	(7 %)
Iodine	15.19 μg	(8 %)
Zinc	0.09 mg	(1 %)
Saturated fatty acids	13.92 g
Cholesterol	92.67 mg

Author of this recipe:

EAT SMARTER

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egg

Ingredients

for

cupcakes

For the cupcakes: ⅔ cup
butter; 3
eggs; 1 ½ cups
powdered sugar; 1 cup
self-rising flour (sifted); ½ cup
hazelnut flour

For the Nutella topping: ½ cup
unsalted butter; 8 ounces
Nutella; 2 cups
powdered sugar; 1 tablespoon
cream (35% fat)

To decorate: white Mini Marshmallow

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat together the butter, eggs and sugar in a mixing bowl until light and creamy. Stir in the flour and ground hazelnuts until blended.

Spoon the mixture into the paper cases and bake for about 15 minutes until golden. (Test to see if they are done by inserting a skewer or cocktail stick - it should come out clean). Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the Nutella topping: beat together the butter and Nutella until smooth and combined. Gradually sift in the icing sugar, beating until smooth. Beat in the cream.

Spoon into a piping bag and pipe a generous swirl on top of each cake. Sprinkle with mini marshmallows.