This recipe makes 12 cupcakes.
Ingredients:
- 130g Butter - softened
- 155g Sugar
- 2 Eggs
- 1 Teaspoon of Vanilla Extract
- 35g Cocoa
- 130g Flour
- Pinch of Salt
- 5g Baking Powder
- 85ml Buttermilk*
- 85g Chocolate (I used Galaxy)
Decoration: - 300ml Double Cream
- 2 heaped tablespoons of Nutella
- Chopped Hazelnuts (optional)
Instructions:
- Preheat your oven to 175C - fan.
- *This recipe uses buttermilk. I always make my own version of it. It’s quick and very easy! Start by placing 85ml of milk in a cup and add a teaspoon of vinegar. Mix it and let it sit while you’re preparing everything else. It may look like it split after a few mins, but that’s what it’s all good!
- Chop the chocolate into small chunks.
- Place the butter and sugar in a bowl and beat until creamy. Add the egg with vanilla extract and mix until incorporated.
- In a seperate bowl mix the flour, cocoa, baking powder and salt.
- Take turns adding a little of your wet and dry ingredients into your butter and eggs mix. Start with the dry ingredients and end with buttermilk. I try to add 1/3 of both each time.
- Fill your cupcake tray with 12 cases and divide the mixture between them. I use an ice-cream scoop to make it a bit easier. Fill them up to 2/3 of the cases.
- Place them in the oven and bake for 14-16mins or until a toothpick comes out clean. Every oven is different, so you might want to keep an eye on them.
- Once your cupcakes have cooled, place double cream and Nutella in a bowl and mix until it becomes stiff enough to pipe out. I prefer the frosting to be on the softer side, but that’s totally up to you. 🙂
- Decorate your cupcakes and enjoy!!
