Nutella Cupcakes

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100g (4oz) plain flour

20g (1oz) cocoa powder

140g (5oz) caster sugar

1½ teaspoons baking powder

1 pinch of salt

40g (2oz) butter - softened

120ml milk

1 medium egg

120g (4oz) Nutella

250g (9oz) icing sugar

80g (3oz) unsalted butter – softened

25ml whole milk

80g (3oz) Nutella



1. Preheat the oven to 170°C / 325°F/ gas mark 3. Put the plain flour, cocoa powder, caster sugar, baking powder, salt and butter in a mixer with a paddle beater and beat on slow speed until the ingredients are combined.

2. Pour the milk into the mixture, beating well until all the ingredients are well mixed. Add the egg and beat well. Spoon the mixture into paper cases to two thirds full.

3. Bake for 20 minutes or until the sponge bounces back when touched. Leave to cool then turn out onto a wire rack.

4. When the cupcakes have cooled, cut a teaspoon sized hole in each cupcake and fill with a spoonful of Nutella. Replace the cake on top.

5. To make the nutella icing. Beat the icing sugar and unsalted butter together using an electric whisk. Once well mixed, turn the mixer down to a slower speed and slowly pour in the milk.

6. When the milk is mixed in, beat on a high speed for at least 5 minutes until the icing is light and fluffy. Stir in the Nutella by hand until evenly mixed. Pipe the frosting on top of each cupcake and decorate with a Malteser.

Bon Appetit!

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