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
Nutella cupcakes
  • Ready in: 25 mins
  • Serves: 12
  • Price: 46p per serving


Nutritional Info
Each 103g serving contains
  • Energy 1741KJ 416KCAL
    21%
  • Fat high
    23.7g
    34%
  • Saturates high
    6.0g
    30%
  • Sugars high
    25.8g
    29%
  • Salt med
    0.41g
    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.