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Chocolate Hazelnut Cupcakes

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Chocolate Hazelnut Cupcakes
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
485
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie485 kcal(23 %)
Protein4.44 g(5 %)
Fat28.44 g(25 %)
Carbohydrates54.26 g(36 %)
Sugar added34.23 g(137 %)
Roughage0.5 g(2 %)
Vitamin A196.75 mg(24,594 %)
Vitamin D0.52 μg(3 %)
Vitamin E1.78 mg(15 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.12 mg(11 %)
Niacin0.88 mg(7 %)
Vitamin B₆0.01 mg(1 %)
Folate31.13 μg(10 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.13 μg(0 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C0.21 mg(0 %)
Potassium20.11 mg(1 %)
Calcium68.78 mg(7 %)
Magnesium2.51 mg(1 %)
Iron1.12 mg(7 %)
Iodine15.19 μg(8 %)
Zinc0.09 mg(1 %)
Saturated fatty acids13.92 g
Cholesterol92.67 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
cup
3
1 ½ cups
1 cup
½ cup
For the Nutella topping
½ cup
8 ounces
2 cups
1 tablespoon
cream (35% fat)
To decorate

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat together the butter, eggs and sugar in a mixing bowl until light and creamy. Stir in the flour and ground hazelnuts until blended.
3.
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.
4.
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.
5.
Spoon into a piping bag and pipe a generous swirl on top of each cake. Sprinkle with mini marshmallows.