Recipe and instructions from The Hummingbird Bakery Cookbook
3/4 + 1 tablespoon all-purpose flour
2 1/2 tablespoons unsweetened cocoa powder
1 scant 3/4 cup sugar
1 1/2 teaspoon baking powder
a pinch of salt
3 tablespoons butter (room temperature)
1 egg
1/2 hazelnut and chocolate spread (aka Nutella)
shelled hazelnuts (optional for decorating)
hazelnut & chocolate frosting
2 cups confectioner's sugar
5 tablespoons unsalted butter (room temperature)
2 tablespoons whole milk
1/3 cup hazelnut and chocolate spread (aka Nutella)
Make batter:
1. Preheat oven to 350 degrees. Add flour, cocoa powder, baking powder, salt and butter in mixer and beat on slow until you get a sandy consistency.
2. Slowly pour the milk into the flour mixture, beating well until the ingredients are well mixed. Add the egg and beat well (scrap any unmixed ingredients from the side of bowl).
3. Spoon the batter into lined cupcake pan. Bake for 20 minutes, or until the cake bounces back when touched. Let the cupcakes cool slightly in the pan before placing on wire rack to cool completely.
4. When the cupcakes are cold, hollow out a small section in the center of each one and fill with a dollop of hazelnut and chocolate spread.
For the hazelnut and chocolate frosting:
1. Beat the confectioner's sugar and butter together in a mixer on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to a high speed. Continue beating until the frosting is light and fluffy (at least 5 minutes). The longer the frosting is beaten, the fluffier and lighter it becomes.
2. Stir in the hazelnut and chocolate spread by hand until evenly mixed into the frosting.
3. Spoon frosting on top of cupcakes and decorate with hazelnuts (I used a piping bag and pink sprinkles).
2 1/2 tablespoons unsweetened cocoa powder
1 scant 3/4 cup sugar
1 1/2 teaspoon baking powder
a pinch of salt
3 tablespoons butter (room temperature)
1 egg
1/2 hazelnut and chocolate spread (aka Nutella)
shelled hazelnuts (optional for decorating)
hazelnut & chocolate frosting
2 cups confectioner's sugar
5 tablespoons unsalted butter (room temperature)
2 tablespoons whole milk
1/3 cup hazelnut and chocolate spread (aka Nutella)
Make batter:
1. Preheat oven to 350 degrees. Add flour, cocoa powder, baking powder, salt and butter in mixer and beat on slow until you get a sandy consistency.
2. Slowly pour the milk into the flour mixture, beating well until the ingredients are well mixed. Add the egg and beat well (scrap any unmixed ingredients from the side of bowl).
3. Spoon the batter into lined cupcake pan. Bake for 20 minutes, or until the cake bounces back when touched. Let the cupcakes cool slightly in the pan before placing on wire rack to cool completely.
4. When the cupcakes are cold, hollow out a small section in the center of each one and fill with a dollop of hazelnut and chocolate spread.
For the hazelnut and chocolate frosting:
1. Beat the confectioner's sugar and butter together in a mixer on med-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to a high speed. Continue beating until the frosting is light and fluffy (at least 5 minutes). The longer the frosting is beaten, the fluffier and lighter it becomes.
2. Stir in the hazelnut and chocolate spread by hand until evenly mixed into the frosting.
3. Spoon frosting on top of cupcakes and decorate with hazelnuts (I used a piping bag and pink sprinkles).
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