Hazelnut and Chocolate cupcakes.

Thanks to a recent holiday in France I have acquired a new love for Nutella – the well known hazelnut and chocolate spread; which, it turns out, is an extremely popular addition to the French breakfast table. The French teenager I spent a week with earlier in the month managed to devour a considerably large pot during the duration of my stay – even I was impressed! A standard breakfast for French children and adults alike consists of a large portion of Nutella slathered on a slice of baguette, which is then dunked into a sizeable bowl of Nesquik. Talk about a chocolate overload!

I couldn’t resist buying my own, rather large pot when I got back home (in the interest of research, of course!). My objective was to find a more interesting way of using it, instead of just the obvious, yet simple pleasure of spreading it on some toast. Cupcakes seemed to be a sensible starting point.

Ingredients (recipe from Hummingbird Bakery)

100g plain flour

20g cocoa powder

140g caster sugar

1 1/2 tsps baking powder

a pinch of salt

40g butter, at room temperature

120ml whole milk

1 egg

120g Nutella

for the hazelnut and chocolate frosting:

250g icing sugar, sifted

80g unsalted butter, at toom temperature

25ml whole milk

80g Nutella

Makes 12

Preheat the oven to 170˚C (325˚) Gas 3.

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attatchment and beat on a slow speed until you get a sandy consistency and everything is combined.

Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of Nutella.

For the Nutella frosting:

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attatchment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixture up to a high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the lighter and fluffier it becomes.

Stir in the Nutella by hand until evenly mixed into the frosting. When the cupcakes are cold, spoon the frosting on top.

I would strongly recommend this twist on the standard chocolate cupcake if, like me, you are a Nutella addict. The buttercream gives only a subtle hazelnut flavour, but it is the hidden spoonful of Nutella, lurking beneath the velvety buttercream that provides the Nutella kick.