Nutella Cupcakes

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
10+ 10+
Nutella Cupcakes
Main INGREDIENTS
  • Flour
Ingredients
Method

Ingredients

For the Cupcakes:
  • 3 large eggs
  • 175g (210ml) caster sugar
  • 175g (315ml) self-raising flour
  • 175g (190ml) soft butter
  • 5ml vanilla essence
  • 25g (60ml) cocoa powder
  • 120g Nutella
For the icing:
  • 250g (480ml) icing sugar, sifted
  • 175g Nutella
  • 60ml milk
  • 125g fresh raspberries
  • Icing sugar for dusting

  • Method

  • 1
    To make the Cupcakes:Preheat the oven to 180°C. Line a Le Creuset TNS Bakeware 12 Cup Muffin Tray with paper cupcake holders. Place all the ingredients, except the Nutella, in the bowl of an electric mixer. Beat until well mixed for 3 – 4 minutes. Spoon the mixture into the lined muffin tray. Place in the oven and bake for 15 – 20 minutes. Remove and let cool. Use a 1,5cm cookie cutter and cut out a deep circle in the middle of each cupcake. Remove the circles and spoon Nutella into the holes.
  • 2
    To make the Icing:Place icing sugar in the bowl of an electric mixer. Add the Nutella and mix well. Add the milk, spoon by spoon, and beat well. Pipe or spoon icing on top of each cupcake.
  • 3
    To serve:Decorate with fresh raspberries and dust with icing sugar.