What is a girl to do when she only has a couple of tablespoons on Nutella left? Make cupcakes of course, then buy more Nutella!
Chocolate Hazelnut Cupcakes
Yields - 18
For the cakes:
175g unsalted butter, softened
115g soft light brown sugar
2 large eggs, lightly beaten
2 tablespoons Nutella
175g self-raising flour
50g blanched hazelnuts, roughly ground
For the topping:
5 tablespoons Nutella
18 whole blanched hazelnuts (I didn't have enough, so just used some spare mixed chopped nuts I had).
Preheat the oven to gas mark 4/180 Celsius. put 18 paper cases in bun tins.
Cream together then butter and sugar until pale and fluffy. Gradually beat in the eggs, then stir in the Nutella. Sift in the flour and, using a metal spoon, fold into the mixture with the ground hazelnuts. Spoon the mixture into the cases.
Bake for 20-25 minutes, or until risen and firm to the touch. Transfer to a wire rack and leave to cool.
When the cupcakes are cold, swirl a little of the Nutella over the top of each cake and top with a hazelnut.
I really hope you enjoy these, my family sure did.
You'll also notice there are no Weightwatchers points for these, I'll be honest, I dare not work them out! I deserve a treat though right? Only weigh in tomorrow will tell, come back and find out how I've done.
I've been working on my food photography too, what do you think? Better right? Still room for improvement though.
I had a wonderful surprise this morning when I found out I've been featured on a blog for the first time! See the button ------->