Someone (I actually mean Scott) was in the mood to do some impromptu baking this evening, so we made do with the ingredients we had in the pantry. After looking at some recipes, we decided to go ahead with this chocolatey Nutella cupcake. The original recipe has been modified slightly to fit our taste, but can say that the end product was simply delicious. Full of calories, but absolutely yummy!
• 6 oz (175g) Flour
• 5 oz (150g) Castor sugar
• 5 oz (150g) Butter
• 3 Eggs
• 1 Tsp Vanilla essence
• 1 Tsp Baking powder
• 4 Tbsp Drinking chocolate
• 4 Tbsp Nutella
1. Preheat the oven to 170 C. Line the muffin tin with cupcake liners and set aside. Recipe makes 8 to 10 cupcakes.
2. Mix the sugar and butter together. Add in the lightly beaten eggs, vanilla essence, drinking chocolate, and nutella. Sift the flour and baking powder together and gradually add it to the mixture. Once everything is beaten into a nice creamy batter, taste it! If it tastes sweet and chocolatey, you’re good to move on to baking. Otherwise, just add more of whatever it seems to be lacking.
3. Fill each cupcake liner about 3/4 full and bake until a toothpick inserted into the center of the cupcakes emerges clean, about 18-20 minutes. Allow cupcakes to cool completely before frosting with whatever suits the occasion.