Sunday, 24 July 2011

Hazelnut and Chocolate Cupcakes (finally some Hummingbird cake!)

These are possibly the most delicious cupcakes I've ever eaten (and I've eaten a lot of cupcakes) the frosting is absolutely amazing (I wont lie, I would happily eat it with a spoon) and if I had less self-control they would be all gone already...

I always seem to bake at the weekend; partly because I love baking, and partly because I love eating the yummy results of said baking. This weekend I thought it was about time I used a cupcake recipe from  my beloved hummingbird book, and I SO glad I chose this one, it really is awesome, and very easy -definitely give this one a go :)

You will need:

100g plain flour
20g cocoa powder
140 caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g butter, room temperature
120 whole milk (I used semi-skimmed
as we never have whole in the house, it worked fine)
1 egg
120g hazelnut chocolate spread (i.e. nutella)

1) Place flour, cocoa powder, sugar, baking powder, salt and butter into a bowl and mix (with a handheld electric whisk) on a slow speed until it's all combined- it looks a LOT like sand at this stage (very weird)

2) Slowly pour in the milk, whilst beating at a medium speed. Continue until everything is well mixed, it looks a lot more normal now :)

3) Add the egg, and beat again.

4) Spoon/pour (it's quite runny) the mixture into cases- I made 11 biggish cupcakes- and bake in a preheated oven at 170c (335f, Gas mark 3) for about 20 minutes (as usual, if a skewer comes out clean, they're cooked) Leave to cool completely on a cooling rack.

5) Hollow a little of the top out- I used a teaspoon- and fill with nutella (I did not measure out 120g, I just used as much as necessary) Eat the little chunks of leftover cake (not an actual step, but I liked it)

Frosting: (the best frosting in the world!) 

250g icing sugar
80g unsalted butter (room temperature) I only had salted butter, it worked out fine!
25ml whole milk (again, I used semi-skimmed)
80g hazelnut chocolate spread.

1) Place icing sugar (sifted) butter and milk in a bowl and beat until light and fluffy (this will take a few minutes)

2) Add the nutella and mix by hand until combined. 

3) Spoon frosting onto your cupcakes, and add hazelnuts for decoration if you wish

4) Eat them!

I LOVE these cupcakes, the cake is moist and soft, and nice and chocolatey without being too rich and heavy- plus the nutella splodge in the middle is lovely :) However, the best bit is the frosting! It's creamy and light, and chocolatey and yummy :) It's my birthday in a couple of weeks and I have no doubt this frosting will be on my cake; I think it will go really well with a coffee cake (my favorite) I am salivating just thinking about it! (and don't worry, I'm sure I'll include a recipe!)

Have you baked anything recently?



  1. Thanks :) Seriously, make some! They're amazing!!!

  2. I've had my eye on this recipe for a while and seeing these pictures is making me long to bake them even more. Mmmmmm!

    Loveaudrey xXx

  3. Do it! They're really fast and easy to make and the frosting is to die for :)

  4. I am bookmarking this recipe to try at some point! I am no baker...I've only recently started baking (mostly muffins...and only a couple batches have turned out well), but I've always wanted to try cupcakes :) I'm wondering if nesquik chocolate powder would be a good substitute for cocoa powder? The bf is obsessed with choco milk and we always have a gigantic thing of that around haha.

  5. Great recipe! I will definitely try it!
    XOXO from a new follower,

  6. Melanie it might work with nesquik, but it definitely won't have such a chocolately flavour, so I think cocoa powder would be best :) I think there are some recipes out there that have nesquik in them though- google will tell you! :p

    Thank you for following Catanya, let me know how they turn out!



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