We always have some Nutella or similar chocolate spread in our house but it occurred to me that I’d never actually used it in my baking! Considering how much we like it, that did come as quite a shock. As I love the actual texture of Nutella, I didn’t want to simply stir it into the mixture but rather have it in the cake as a little suprise as you eat it. The result…fantastic! So I couldn’t not share the recipe (it makes 12 by the way). Why not give them a try?
Ingredients – Cake
- 200g butter
- 200g caster sugar
- 4 eggs
- 2 tsp baking powder
- 40g cocoa powder
- 160g self-raising flour
- 12 tsp chocolate spread (my preference is Nutella)
Ingredients – Buttercream
- 160g butter – at room temperature
- 1 tsp salted caramel flavouring
- 400g icing sugar
- 2 tbsp. milk
- Sprinkles to decorate
Pre-heat the oven to 170 degrees (fan) and begin to make the cake mix.
Cream the butter and sugar.
Whisk the eggs into the butter and sugar mixture.
Sift the baking powder, cocoa powder and flour into the wet mixture. Carefully fold the mixture together until fully combined.
Fill 12 cupcake cases 2/3 full with the cake mix and bake for 15 – 20 minutes (mine took 17).
Allow the cakes to cool on a wire baking tray then using a teaspoon, create a small hole in the top of each.
Fill each hole with 1 tsp of Nutella / Chocolate spread, then place to one side.
To make the buttercream, whisk all the butter for at least 5 minutes.
Add the salted caramel flavouring and whisk for a further minute.
Sift the icing sugar and add in 4 stages, whisking thoroughly after each (I had to transfer to a larger bowl at this stage).
Add 1 – 2 tbsp. milk if needed to soften the consistency.
Fill a piping bag with the buttercream and (using a nozzle of your choice), pipe the buttercream onto the 12 cupcakes.
Add some sprinkles to the top of your cupcakes and enjoy!