Chocolatey cupcakes dotted with hazelnuts, topped with a creamy & delicious Nutella buttercream frosting with Kinder Bueno... amazing Nutella cupcakes!
Line a 12 hole muffin tray with large cupcake cases/muffin cases
Cream together the unsalted butter and light brown sugar with an electric beater until smooth
Add in the hazelnuts, beaten eggs, self raising flour and cocoa powder and beat again for about 30 seconds on a medium speed
Spoon into your cases and bake in the oven for 18-20 minutes or until cooked through
Leave to cool on a wire rack
Once the cakes are cool, cut out a hole in the middle of the cupcakes and fill with Nutella.
Buttercream Frosting
Beat the unsalted butter until smooth and supple
Add the icing sugar and beat again for a couple of minutes
Add in the Nutella and beat again
If its still or looking a bit weird, add 1-3tbsps of boiling water to loosen it slightly and smoothen it. I use my KitchenAid for frostings as the machine can make it so much lighter and fluffier!
Decoration
Decorate your cupcakes how you like - I use a 2d closed star piping tip, and swirl on my buttercream.
I then sprinkle of some chopped hazelnuts, and a piece of Kinder Bueno!
ENJOY!
Notes
These cupcakes are delicious how they are - but you can miss out on the nuts in the sponge if you just want chocolate - or switch them out for a different nut! Just don't go over 50g as I find that makes them dry!
You can make your frosting more chocolatey if you like by adding 25g cocoa powder and only 275g icing sugar!
These cupcakes will last in an airtight container for 2-3 days!
The original recipe for this post was as follows for those who loved the original: 150g Unsalted Butter 125g Golden Caster Sugar 75g Chopped Hazelnuts 3 Medium Eggs 100g Self Raising Flour 25g Cocoa Powder 1/4tsp Bicarbonate 1/2tsp Vanilla 2tbsps Whole Milk