Nutella cupcakes

Nutella cupcakes

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

, 01 June 2016

(54 votes)

Nutella cupcakes
  • Cook: 30 Mins
    plus cooling

  • Serves: 12

  • Price: 46p per serving

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 plain flour
  • 2tsp 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 15-18 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.