I arrived at my parents’ house up north this weekend with the intent to bake (in my favourite kitchen in the world) and my mum presented me with two almost empty jars of Nutella. “Your little sister left these at home, I told her to finish them but she didn’t; please can you do something with them?” Well….. you don’t need to ask twice!
Using a Mary Berry cupcake recipe (of course) I adapted it to add the Nutella in the mixture. However another way to do this would be to cut a small hole in the top of the baked cupcakes and add a teaspoon of Nutella (next time!)
Ingredients (makes 12 cupcakes):
100g butter (softened)
150g caster sugar
150g self-raising flour
2 large eggs
3 tbsp milk
4 tbsp Nutella
Preheat the oven to 180C/Gas 4 and line a 12-hole muffin tin with cupcake cases. Put the butter, sugar, flour, eggs and milk in a bowl and beat until the mixture is well combined. Put the Nutella in a small bowl and softened with a spatula. Add it to the mixture, mix in well and then divide the mixture between the cupcake cases (making a tiny well in the middle of each one to prevent it from rising too much).
Bake in the oven for 20 – 25 minutes, or until the cupcakes are golden brown on top and a cake skewer inserted in the middle comes out clean. The decoration really depends on what mood you are in! I covered mine in melted dark chocolate, white chocolate swirls and chocolate sprinkles; however buttercream icing would also be yummy. Or to stick to the theme, a good smearing of Nutella would also be very yummy, enjoy 🙂