I’ve travelled around the Great Barrier Reef, Melbourne, California and Germany – lucky me! – and now it’s back to my kitchen at home. It’s amazing how much you miss homemade food after many weeks. Eating out 3 times a day sounds like heaven, but always too much of a good thing is never great so after 2 months, I’m very happy to stay in for a while!
I’m sticking with the cupcakes theme and I may as well use one of my favourite things to come out of a jar – Nutella! What doesn’t Nutella go well with (I can think of a few) but just ignore that for a moment and just think about the wonders of Nutella. My personal favourite is just on a spoon and then straight into my mouth! Mmm heaven.
Makes 12125 gr unsalted butter at room temperature (don’t try to beat with cold cubes, like I did) 60 gr light brown sugar 50 gr runny honey 1/2 tablespoon coffee 2 tablespoons milk 60 gr Nutella (mmm Nutella) 2 large eggs 160 gr plain flour 40 gr cornflour 1 teaspoon baking powder pinch salt extra melted butter For the icing / frosting: 150 gr cream cheese (don’t bother with fat-free!) 150 gr Nutella (mmm Nutella) 350 gr icing sugar 1/2 tablespoon soft butter
Preheat your oven to 175 C (350 F).
Place 12 cupcake liners into a muffin tray and brush liners with melted butter.
In a large bowl, using an electric mixer, or upright mixer, mix the butter, sugar and honey until light and fluffy. Should take about 3 minutes on a medium speed. Add the coffee, milk and Nutella as the whisk on a low-speed. Then add the eggs, one at a time.
In a separate bowl, sift together all the dry ingredients and then add to the other bowl. Fold the mixture slowly until well combined. Divide among the cupcake liners and bake in the oven for approx 20 minutes.
For the icing / frosting, blend all the ingredients together. Add a dash of milk if you need, but I didn’t. Add to a piping bag and pipe using a medium nozzle. I piped from the outside in, with the piping bag upright. Enjoy!
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