Nutella cupcakes

Nutella cupcakes

Get a double hit of the classic choc’n’nut spread in the sponge and the icing of these treats

By , 01 June 2016

(46 votes)

Nutella cupcakes
  • Cook: 30 Mins
    plus cooling

  • Serves: 12

Nutritional Info
Each 103g serving contains
  • Energy

    1741KJ

    416KCAL

    21%
  • Fat

    23.7g

    high

    34%
  • Saturates

    6.0g

    high

    30%
  • Sugars

    25.8g

    high

    29%
  • Salt

    0.41g

    med

    7%
of your reference intake.
Typical energy values per 100g: 1690kJ/404kcal.
Ingredients
  • 3 eggs
  • 100ml sunflower oil
  • 50g demerara sugar
  • 200g Nutella
  • 225g gluten-free plain flour
  • 2tsp gluten-free baking powder
  • 250g Nutella
  • 200g 50% less fat soft cheese
  • 30g toasted chopped hazelnuts
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with paper cases.

  • Whisk together the eggs, oil, sugar and Nutella until smooth. Sift in the flour and baking powder and fold in thoroughly. Divide between the muffin cases and bake for 20 mins until well risen and springy to the touch. Cool on a rack.

  • To make the topping, beat together the Nutella and soft cheese. Spoon into a piping bag fitted with a star nozzle. Pipe swirls of the icing on top of each cake and sprinkle with the chopped hazelnuts.