Ingredients:
(For the cupcake) (Inspired by Hummingbird bakery)
- 70g unsalted butter, softened
- 250g caster sugar
- 2 eggs
- 170g plain flour
- 50g cocoa powder
- 1 tbsp baking powder
- 210ml whole milk
(For the nutella cheesecake frosting)
- 125g cream cheese
- 250ml double cream
- 1 tsp vanilla extract
- 2-4 tbsp nutella
Method
- Preheat the oven at 180C/ Gas mark 4
- Cream the butter and sugar together until pale and fluffy
- Whisk in the eggs until combined
- Gently fold in half of the dry ingredients, the whole milk and then the rest of the dry ingredients
- Bake the cupcakes for 15 minutes or until skewer comes out clean
- For the nutella cheesecake frosting, whisk the cream cheese and vanilla extract together until fluffy.
- Add in the double cream and whisk until stiff peaks
- Whisk in the nutella
- Chill the nutella cheesecake frosting for about 2 to 3 hours until it becomes firmer and then pipe it onto the cooled cupcakes
These cupcakes look gorgeous! Planning to try these over the weekend.
– Maryam
https://theordinarywithextra.wordpress.com/
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