Ingredients for 6 people
- For the cupcakes (makes 12):
- 150g self-raising flour
- 50g cocoa powder
- 175g unsalted butter, softened
- 175g golden caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp De Nigris Organic Apple Cider Vinegar
- 150ml whole milk
- 12 tsps. chocolate hazelnut spread
- For the frosting:
- 250g unsalted butter, softened
- 500g icing sugar
- 4 tbsp milk
- A few drops of vanilla extract
- Chocolate sprinkles (optional, for decoration)
For the recipe
Begin by preheating the oven to 180°C. Line a 12-hole muffin tin with paper cupcake cases and set it aside.
Sift the flour and cocoa powder into a mixing bowl.
In a separate large mixing bowl, cream the softened unsalted butter and golden caster sugar until pale and fluffy. You can either use an electric mixer or a wooden spoon for this.
Crack the eggs into a separate bowl, lightly beat them with a fork, and add them to the butter and sugar mixture. Also, add 1 tsp of vanilla extract and 1 tbsp of Apple Cider Vinegar. Mix everything together until well combined.
Gradually fold the sifted flour and cocoa powder mixture into the wet ingredients. Alternate this with 150ml of whole milk, starting and ending with the flour mixture. Gently mix until just combined, ensuring not to overmix the batter.
Use teaspoons to evenly divide the cupcake batter into the prepared cupcake cases, filling them up to about halfway.
Create a small well in the centre of each cupcake batter by using the back of the teaspoon. Place approximately 1 tsp of chocolate hazelnut spread into each well. Take the remaining cupcake batter and carefully cover the spread in each well. (The chocolate hazelnut filling may still be slightly visible, and that’s fine!)
Place the muffin tin in the preheated oven and bake the cupcakes for approximately 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
While the cupcakes are cooling, it’s time to prepare the frosting. Beat the softened unsalted butter in a mixing bowl until it becomes creamy and smooth.
Gradually add the icing sugar, alternating with 4 tbsp of milk, into the butter. Keep mixing until all the ingredients are well combined and the frosting becomes smooth and fluffy. Add a few drops of vanilla extract for an extra touch of flavour.
Once the cupcakes have completely cooled, generously spread or pipe the frosting on top of each cupcake, and sprinkle with chocolate sprinkle.
Note: Please ensure children are supervised by an adult during the baking process, especially when using the oven, electrical appliances or sharp tools.
