Choconut Buttercream Cakes
- For the cupcakes
- 1.333 cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ cup superfine caster sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- 8 Tbsps Nutella
- For the Nutella topping
- ½ cup unsalted butter
- 1 cup Nutella
- 1 ⅔ cups powdered sugar
- 1 Tbsp cream (35% fat)
- To decorate
- roasted, chopped Hazelnuts
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place 12 paper cases in a muffin tin.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
Stir into the dry ingredients until just blended.
Spoon into the tins to half fill them. Place about 2 teaspoons Nutella on top of each, then cover with the rest of the mixture.
Bake for 15-20 minutes until risen and springy to the touch. 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 swirl on top of each cake. Sprinkle with chopped hazelnuts.