Servings : 8-12 cupakes
One of the best types of cupcake I’ve ever made/had!! No need to go through a whole lot of trouble to frost these gorgeous softies because they are baked with a swirl of nutella on top, which stays moist and gooey…giving just the right amount of nutty chocolatey goodness to top off the cupcakes, in place of regular frostings. No fuss, no muss!!
Ingredients
- 1 1/2 cup self-rising flour (180gm)
- 1 1/2 tsp. vanilla essence
- 2 large eggs (use 3 if you have small eggs)
- 1/2 cup milk (100ml)
- 3/4 cup sugar (150gm)
- 1/2 cup butter/margarine (112gm)
- 3-4 tbsp. powdered hazelnuts (optional)
- 1/4-1/2 cup nutella spread (or peanut butter/any chocolate spread)
Instructions
Make sure all the ingredients are at room temperature for best results.
If you don’t have self-rising flour, HERE’S how you can easily make it at home.
Grind the sugar to a powder and set aside.
Sift the flour twice, then mix the powdered hazelnuts into it.
Line your cupcake pan with papers. Preheat oven to 170 C.
Beat the butter with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition.
Now add a third of the flour and beat until combined, then add half the milk. Again beat the batter until milk is mixed in. Add another third of the flour, mix it in, and then add the remaining milk. Finally add the last of the flour and the vanilla essence. Beat just until everything is well combined.
Pour into the cupcake liners (I filled to three-quarters of the way) and then on top of every cupcake, add about 1 slightly heaped tsp. of Nutella. Using a toothpick, swirl the Nutella into the tops of the cupcakes, making sure to turn some of the white batter on top of some parts of the Nutella so that the ‘frosting’ is intertwined slightly with the cupcake.
Bake for 15-18 minutes, or until a toothpick stuck in the batter/white part of the cupcakes comes out clean. If you stick the toothpick into the Nutella it will be gooey because the chocolate will not solidify during baking, so take care to check the white parts.
Remove from pan and let the cupcakes cool on a rack. They are yummy warm or at room temperature.
Enjoy! 🙂
Can we bake this as a whole
Can we bake this as a whole cake ?
Yes you can.
Yes you can.
Awwww just made these.
Awwww just made these. Totally delish. Going to have to hide them else there’ll be none for my guests later (”,)
Hi fauzia, if I am baking
Hi fauzia, if I am baking these in 2 batches , where should I store the second batch of batter while baking the first one…in the fridge or keep at room temperature itself??
Hi, keep covered at room temp
Hi, keep covered at room temp.
Hi. Which cakes can I bake
Hi. Which cakes can I bake using the cake flour.
Hi, cake flour can be used in
Hi, cake flour can be used in place of all purpose flour when making practically any cake to give it a lighter texture.
Hi.Do you have recipe for
Hi.Do you have recipe for Black forest.
http://www.fauziaskitchenfun
http://www.fauziaskitchenfun.com/black-forest-gateau
I don’t have a cupcake or
I don’t have a cupcake or muffin pan. So I would love to try this recipe as a cake. Could you tell me what size cake pan can I use? Also the oven temperature and time?
Thanking you in advance.
Love from USA
Hi! You can use an 8 inch
Hi! You can use an 8 inch round cake pan. Preheat and bake at 180 C and the cake should take about 25-30 minutes. Make sure to test that it is baked through.
Hello fauzia, can I use
Hello fauzia, can I use harsheys chocolate syrup instead of Nutella? ?
Hi, chocolate syrup might be
Hi, chocolate syrup might be a bit too runny for this recipe.