Home / PAKISTANI AND INDIAN RECIPES IN ENGLISH / Baking Recipes / Self Frosting Nutella Cupcakes

Self Frosting Nutella Cupcakes

Ingredients ;

1 and a half cups self-rising flour (180gm)
1 and a half tsp vanilla essence
2 large eggs (use 3 if you have small eggs)
half cup milk (100ml)
three-quarter cup sugar (150gm)
half cup butter/margarine (112gm)
3-4 tbsp powdered hazelnuts (optional)
quarter/half cup Nutella spread (or peanut butter/any chocolate spread)

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, 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.

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