About this recipe:My daughter requested Nutella® cupcakes for her birthday and these were the result! They're deliciously rich! Decorate them with chopped hazelnuts for grown ups and chocolate sprinkles for the kids.
Preheat the oven to 200 degrees C / Gas mark 6. Line 2 - 12 hole bun trays with colourful paper cases.
Sift the cocoa into a large bowl; add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. Add the softened butter, sugar, self-raising flour, baking powder and eggs. Mix with electric beaters until smooth and evenly mixed.
Spoon teaspoons of the mixture into the paper cases, filling them 3/4 full. Bake for 10 - 15 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them. Remove from the oven; cool on a wire rack.
To make the Nutella® icing: Beat the softened butter in a large bowl; sift in the icing sugar, then mix with an electric beater until smooth. Add Nutella® and cream, mixing again until evenly distributed.
Spoon into a piping bag with a number 5 star nozzle. Pipe icing evenly on top of each cupcake. Decorate with chocolate sprinkles, chopped hazelnuts or however you like.
Be sure to fill the cases 3/4 full just as it says - I read it and thought no surely that's not right! But I should have listened, cause they really don't rise much at all.
But even if they are a bit on the flat side they still came out tasty and soft. Will probably be using this again. - 06 Sep 2016