Some sinful delights! These beautiful Nutella cupcakes with that luscious butter-cream frosting fit the bill perfectly. The whole family loved it! Being happy is not sinful afterall! 🙂
You need –
- Self-rising flour – 1 cup
- All-purpose flour – 1/3 cup
- Cocoa powder- 2 tablespoons
- Brown sugar – 2/3 cups
- Butter – 100 grams, @room temperature
- Nutella – 2/3 cup
- Eggs – 2
- Vanilla essence – 1 teaspoon
- Hot water – 1/4 cup
How to –
Pre-heat the oven to 180°C. Line a 12-hole muffin tin with cupcake liners. Sift/whisk the flours, cocoa powder and set aside.
Cream the butter, Nutella and sugar together in a bowl until light. Add the eggs one at a time and beat till light n fluffy. Stir in the vanilla extract.
Add in the flour and mix gently over medium speed. Now carefully add the boiling water and mix till everything is well combined.
Fill the cupcake liners till 3/4 and bake for 20-23 minutes or when toothpick inserted in the centre of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
Once cooled completely you can frost the cupcakes as desired. I have used butter cream frosting