These Nutella Cupcakes are gorgeous!! They're rich and chocolatey, with just the right amount of sweetness in the icing. They're the perfect treat to really spoil yourself, or if you're looking for a recipe to show a friend that treats don't need to be loaded with unpronounceable ingredients, this is it!!! Spongy chocolate cupcakes with a creamy Nutella centre, topped with sweet chocolate icing and a crunchy hazelnut... Now seriously, who wouldn't want to eat that?
For the cupcakes:
- 150g butter
- 2 tbsp Irish honey
- 1 tsp vanilla extract
- 3 large eggs, separated
- 160g ground almonds
- 1 tsp GF baking powder
- 30g unsweetened cocoa powder
- homemade Nutella
Preheat oven to 160d.
Mix the melted butter, honey and vanilla together until well combined. Add the egg yolks and beat well.
Stir in the ground almonds, baking powder and cocoa.
In a separate bowl, whisk the egg whites until they form stiff peaks.
Fold the egg whites into the chocolate mixture gently.
Place 1 tbsp of the cupcake mixture into the base of 12 cupcake cases.
Spoon 1 tsp of the Nutella into the centre of each cupcake and top with the remaining cupcake mixture to cover the Nutella fully.
Bake in preheated oven for 15 minutes until risen and firm.
Remove from the oven and set aside to cool on a wire rack.
For the icing:
- 200g cooked sweet potato
- 60g unsweetened cocoa powder
- 1 tsp vanilla extract
- 15g coconut oil
- coconut milk/full fat cows milk
Peel, chop & boil the sweet potato until softened.
Add the warm sweet potato, cocoa, vanilla and coconut oil to a food processor and pulse until smooth.
You may need to add some coconut milk/cows milk to thin out the icing if you find it's too thick.
Pipe the icing onto the cupcakes and top with a hazelnut. I drizzled the cupcakes with a little melted dark chocolate to make them extra delish :)
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