This little treasure came about when my friend requested cupcakes for her birthday. I asked her what her favourite flavours were, to which she replied, mint, white chocolate and hazelnut.
Right, what can I make using those flavours. I trawled through my cookbooks to find a suitable recipe and found a delicious white chocolate mud cake recipe.
For the icing/topping I was thinking about melting hazelnut chocolate down, then it dawned on me to use Nutella!
And let me tell you, it works a treat. This recipe would be my default if anyone asked me to whip up some cupcakes at short notice. You must give it a try!
As you can see from the photo, I also made them for my same friend’s baby shower, very popular indeed.
125g butter, chopped
75g white eating chocolate, chopped (I also use chocolate buttons)
1 cup caster sugar
1/2 cup milk
1/2 cup plain flour
1/2 cup slef-raising flour
Nutella (hazelnut spread)
1. Preheat the oven to 170°C.
2. Stir butter, chocolate, sugar and milk in a small saucepan over low heat until smooth. Transfer mixture to a medium bowl and allow to cool for 15 minutes (or I just whack the saucepan in the freezer if I have room, to cool quicker).
3. Whisk sifted flours into chocolate mixture, then whisk in the egg.
4. Spoon mixture into patty cases, then bake for about 30 minutes. Stand cakes in tray for 5 minutes before turning top-side up, onto wire rack to cool.
5. When cool, spread Nutella over the cupcakes (and have a cheeky spoonful for doing such a great job!)