Nutella filled, chocolate cupcakes with Nutella cream cheese icing.

Birthdays are nature’s way of telling us to eat MORE CAKE!

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IT’S TRUE! I made 75 of these cupcakes as well as a matching cake for a birthday last week! Nutella is always a popular pick, so i was happy to experiment and design some cakes incorporating the beloved spread. I was more than happy with how all the cakes turned out, each one was different and apparently “These taste like watching the finales of all your favourite TV shows at once.” These cupcakes are actually really easy, so luckily i am willing to share these tasty and groovy cakes with you!

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Ingredients:

Chocolate cupcakes: Makes 12
From Donna Hay: Simple essentials – chocolate
– 125g unsalted butter, softened
– 165g caster sugar
– 2 eggs
– 190g plain flour, sifted
– 1 teaspoon baking powder
– 2 teaspoons cocoa powder
– 1/2c milk
– 100g dark chocolate, melted
– extra melted dark chocolate to decorate
– extra Nutella to fill cupcakes

Cream Cheese Icing:
– 250g Cream cheese
– 150g Nutella or similar product
– 100g Dark chocolate, melted
– 1 ½ c Icing sugar

Toffee Shards:
– 1/2c water
– 1c caster sugar

To prepare the cupcakes:

Before starting ensure all ingredients are room temperature.
Preheat the oven to 160⁰C. Place butter and sugar in the bowl of an electric mixer and beat until light and creamy. Gradually add eggs and beat well. Sift over flour, baking powder and cocoa and beat until combined. Fold through the milk and chocolate and spoon the mixture into muffin tins lined with patty cases. Bake for 20-25 minutes or until cooked when tested with a skewer. Cool on wire racks.

On a sheet of baking paper, create shapes using the extra melted chocolate. Place in the fridge to set. Remove from fridge when cupcakes are ready to be decorated.

I really like this recipe because it’s really easy, quick and the mixture is beautifully smooth.

To prepare the toffee shards:

Prepare a tray with baking paper. Over a low heat, place the sugar and water in a saucepan over low heat and cook, stirring, until the sugar dissolves. Bring to the boil. Boil, without stirring, brushing down the side of the pan with a pastry brush dipped in water until golden. Poor the toffee over the prepared tray and leave to set. Once set crack the toffee into shards using a knife.

I made two batches of toffee, where i cooked one for less time to achieve two different coloured toffees. 

To Prepare the icing:

In the bowl of an electric mixer, beat the cream cheese and Nutella together until smooth. Gradually added the icing sugar and melted chocolate until uniform. If you are wanting a dark colour for the icing add some more dark chocolate to the mixture.

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To assemble:

Cut out a small circle from each cupcake and remove the cake to create room for the filling. Spoon the Nutella into the holes in the cupcakes. Fill a piping bag with the cream cheese icing and pipe onto cupcakes. Decorate with pieces of toffee and chocolate bits.

To create this recipe in cake form:

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Triple the cupcake recipe and double the recipe for the icing. You will not need to double it for the toffee. Please note, you will have to cook the cake longer than the cupcakes. To assemble the cake, cut the cake in half to form two layers. Pipe the icing onto the top of one layer before placing the next layer on top gently. Pipe the remaining icing on top of the cake. Decorate with toffee and chocolate bits. You may also want to drizzle melted chocolate onto the cake as well.

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