After my very memorable visit last year to the Hummingbird Bakery in London, I was quite sure that these cupcakes would rival any others I'd tried and I was not disappointed. My only adaptation to the original recipe is a change in quantities for the icing, as I had quite a lot left over on my first bake. These cupcakes are quick to bake and surprisingly simple to decorate.
|Hazelnut and Chocolate Cupcakes|
- 100 g plain flour
- 2 and a half tbsp. cocoa powder
- 140 g caster sugar
- 1 and a half tsp. baking powder
- Pinch of salt
- 40 g unsalted butter, at room temperature
- 120 ml milk
- 1 egg
- Approx. 100 g hazelnut spread (Nutella)
- A few whole hazelnuts to decorate (if available)
- 200 g icing sugar
- 60 g unsalted butter, at room temperature
- 2 tbsp milk
- 3 heaped dessertspoons hazelnut spread (Nutella)
You will also need a cupcake pan with 12 cases.
- Sieve the flour, cocoa powder, sugar, baking powder and salt into a large bowl and tip in the butter.
- Using a hand held whisk, or mixer, beat the ingredients on a low speed until you get a sandy kind of consistency.
- Slowly pour in the milk followed by the egg, while continuing to beat the mixture well.
- Tip an equal amount of batter into each cupcake case, about two thirds full, and bake in the oven at 170 C/325 F/gas mark 3 for about 20 minutes.
- Leave the cupcakes in the tray to cool a little, then tip them out onto a wire rack.
- When cold, use a teaspoon to dig out a little circular hole in the top centre of each cupcake and add a good teaspoon of Nutella style spread into each. You can easily smooth the top by dipping your teaspoon in some boiling water.
- Now to the icing...beat the sugar and butter together for a moment or so on a medium speed. Pour in the milk, raise the speed to high and continue to beat for about 5 minutes until you get a light and fluffy consistency. Add in the hazelnut spread and fold it through - you can do this until it is fully mixed in, or you can leave a more marbled effect.
- Decorate your cupcakes with a heaped teaspoon of icing to each one and top with some whole hazelnuts (if using), and finally, tuck in!