Nutella Cupcakes

I decided to make Nutella cupcakes and share the recipe with you because everyone likes chocolate.


For cupcake mixture you will need:
270g of self rising flour
200g of caster sugar
100g of margarine or unsalted butter
5 table spoons of milk
180g of plain yogurt (small cup from the supermarket)
5 table spoons of powdered chocolate
1 pack (10g) of baking powder
2 eggs
a packaging of chocolate strands

And for the cream o top:
250ml of sweet cream
200g of dark cooking chocolate
4 spoons of Nutella

Let’s start!!



First, you need to preheat your oven to 200 degrees celsius. Then you need to put 100 grams of margarine or butter to the kitchen aid or in a bowl and use the mixer to mix it until nice and smooth. I used the vanilla flavoured margarine but you can use the regular one.





Next add 200 grams of caster sugar to the bowl and mix it together with the margarine until nice and combined.







Then add 2 eggs and mix it with sugar and margarine until nice and airy.









Next you need to add 180 grams (small cup that you can buy in a supermarket) of yogurt and beat it until the mixture has small bubbles of air.







Add 5 table spoons of milk and if the mixture is too stiff you can add a bit more in the end.







Now when the mixture is nice and runny, we add 270 grams of self rising flour. I suggest you don’t put everything at once because the mixture can get lumpy.







After the mixture is nice and smooth and all the flour is mixed in, add the 4 table spoons of powdered chocolate, you can use cocoa powder as well if you prefer it.







Next add a small packaging of baking powder, if you can only buy a large packaging then measure out 10 grams and add it to your mixture. If the mixture is not the right consistency you can add a little bit of milk.







Then if you like, add chocolate strands in your mixture. The strands will melt and give a really nice touch to the cupcakes. You can use as much as you like, you can also use the colourful ones instead of the chocolate ones.






You need to lay two muffin tins with cupcake or muffin cases, I used the nice red cases with white hearts on them. Next you need to spoon the mixture in to the cases. I use the ice cream scooper because one scoop per cup is the perfect amount and it’s easier to put even amount of the mixture in to the cases.

Put it in the preheated oven at 200 degrees celsius and bake for 20 minutes.





Once the cupcakes are out of the oven, put them in a box and cover them while still hot so that they stay nice and soft and let them cool before putting the cream on top.








While the cupcakes are cooling, you can make the cream and leave it a bit to set before piping it on to the cupcakes.


First put 250ml of sweet cream in to the bowl and mix it until stiff (basically whipped cream). You can test it by turning it upside down and if it stays in place it’s ready to go. It needs to look like shaving cream.






Next take 200 grams of dark (or milk if you prefer it) cooking chocolate and melt it. I melted mine in the microwave and it took me about 2 and a half minutes. Once melted mix it with your whipped cream.






Once the whipped cream and melted chocolate are combined, add 4 table spoons (or more) of Nutella and mix it for a couple of minutes.






I suggest you leave the cream to set for about 10 minutes before piping it on to the cooled cupcakes. You can use any nozzle you want. Once done, you can decorate your cupcakes as you wish. I used colourful confetti and little silver pearls.


And that’s it. The cupcakes are done and ready to eat.

If you decide to make them please take a picture and tag me on Instagram (@petra.koss) or Twitter (@petra_kos) so I can see them and tell me how you like them.