Baking is one of those things which is great at bringing back memories. I can bake something, and it instantly reminds me of when I first baked it, or when I thought of the idea for the recipe.
These cupcakes are an example of just that. I first made some nutella cupcakes about two years ago, in the summer of 2012, on a sunny day just like the ones we’ve been having, and they were very good. This ones though, are better, baked with ground hazelnuts, prettier cupcake cases, and the help of a sister!
I then forgot about nutella for a while (how on earth I could have done this I have no idea!), until we stayed in a hotel during a weekend in London recently, and I rediscovered it! So these cupcakes are a little reminiscence, both to nutella and to my 17 year old self.
Chocolate and Hazelnut cupcakes
For the cakes:
- 150g softened butter
- 150g caster sugar
- 3 eggs
- 100g self-raising flour
- 30g cocoa powder
- 50g ground hazelnuts
- 30ml milk
For the frosting:
- 80g softened butter
- 300g icing sugar
- 50g nutella
- 2 tbsp milk
For the topping:
- 30g toasted hazelnuts, roughly chopped
- 30g chocolate chips
Pre-heat your oven to 180°C
- Beat the butter and sugar together until light and fluffy, then add the eggs and beat well again.
- Stir in the flour, cocoa and ground hazelnuts, then beat in the milk.
- Spoon the mixture into 12 cupcake cases, and bake for 20 minutes, until the sponge springs back when you touch it.
- While the cakes are cooling, make the frosting by beating the butter, icing sugar, nutella and milk together until smooth.
- When the cupcakes are cool, ice them with the frosting and decorate with the hazelnuts and chocolate chips.