About this recipe:An incredible chocolate fix! Nutella is the easiest icing in the world - you simply spread it straight from the jar. I decorated these with mini eggs for Easter, but you can use anything you like.
Makes: 12 cupcakes
180g caster sugar
1 teaspoon vanilla extract
130g plain flour
1 teaspoon baking powder
50g cocoa powder
1 large pinch of salt
160g butter, melted
2 tablespoons whipping cream
130g dark chocolate, cut into small dices
12 teaspoons Nutella (chocolate hazelnut spread)
60 mini eggs or coloured sprinkles (optional)
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 170 degrees C / Gas mark 3. Line a 12 hole bun or muffin tray with paper baking cases.
In a bowl, whisk the sugar with the eggs until frothy.
In a small bowl, mix the buttermilk with vanilla.
Mix together flour, cocoa, baking powder and salt. Add the wet ingredients, alternating with the buttermilk mixture and the egg mixture. Stir in the melted butter, then the chocolate chips and cream.
Fill the bun cases 3/4 full. Bake 20-25 minutes or until the sponge springs back. Remove from tin and leave to cool on a wire rack.
For the icing: Evenly spread a teaspoon of Nutella on each cupcake. Decorate with mini eggs or coloured sprinkles (or whatever you like).