Hummingbird Bakery Nutella Cupcakes

Hummingbird Bakery Nutella Cupcakes

Ok, so I know cupcakes are terribly 2012 and have long been replaced by the cronut and the cake pop in the fashionable world of baking.  But I still have a soft spot for them.  They’re perfect party fodder being individually wrapped; you can bake them in pretty cases (blue spots anyone?); and they’re incredibly easy to bake.  Plus these versions from the Hummingbird Bakery include the surprise Brucy-bonus of a Nutella-filled middle.  What more could you ask for from a cake?

Now here’s a great fact for the day.  Did you know that Nutella was invented as a result of World War II?  It was first made in the 1940s when cocoa was in short supply due to rationing.  So the ingenious Mr Ferraro started adding hazelnuts to his cocoa supplies to make them go further.  Thus Nutella was born.

Hummingbird Bakery's Nutella Cupcakes

As with the Marbled Cherry & Almond Cake I posted last week, these cupcakes are extremely easy to put together.  Either use a free standing mixer or just an electric whisk to mix all the dry ingredients and butter together followed by the wet ingredients, pour into the cupcake cases, and bake for 20 minutes.

Hummingbird Bakery's Nutella Cupcakes

The frosting (which also includes a good dollop of Nutella to carry the theme through) is just as quick, though sadly isn’t very Singapore-friendly and mine was a little melty despite my best efforts to make it light and fluffy like the real Hummingbird Bakery version!

Hummingbird Bakery's Nutella Cupcakes

Once the cupcakes are cooked, leave to cool for a short while before hollowing out a bit of the middle and filling them with a healthy spoonful of Nutella – a great surprise when you bite into it!  Top with some frosting and you’re done.  These are best eaten on the day of baking but will also be ok the day after too.

Hummingbird Bakery's Nutella Cupcakes

This time last year: Chocolate Brownie Cookies

Hummingbird Bakery’s Nutella Cupcakes

Makes 10 if using muffin cases or 12 in cupcake cases
For the cupcakes:

100g plain flour
20g cocoa powder
140g caster sugar
1½ tsp baking powder
a pinch of salt
40g unsalted butter at room temperature
120ml full fat milk
1 free range egg
120g Nutella
36 whole shelled hazelnuts for decoration (as you can see I skipped this bit)

For the frosting:

250g icing sugar, sifted
80g unsalted butter at room temperature
25ml full fat milk
80g Nutella

To make:

1.  Line a 12 hole cupcake tray with paper cases.  Preheat your oven to 190°c/170°c fan

2. Sift the flour, cocoa powder, sugar, baking powder and salt into a large bowl and mix with the butter (using freestanding electric or hand held electric mixer) on slow speed until everything is combined – the consistency should be sandy. 

3.  Add the milk and egg, beating well until all ingredients are well mixed.  The mixture will be quite runny – it is meant to be. 

4.  Pour the mix into the paper cases (2/3 full) and bake for 20 minutes or until sponge bounces back when touched.  Leave the cupcakes to cool slightly in the tray before transferring to wire rack. 

5.  Meanwhile make the frosting.  Beat the icing sugar and butter together until light and fluffy.  On a low speed, add the milk and once full incorporated turn to a high speed and continue to beat until light and fluffy (takes about 5 minutes).

6.  Stir in the Nutella by hand until evenly mixed in. 

7.  When cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of Nutella.  Spread or pipe the frosting on top of the cupcakes and decorate with hazelnuts.



One response to “Hummingbird Bakery Nutella Cupcakes

  1. Pingback: Fried Eggs (Individual Mango & Lime Pavlovas) | The Perky Pancake·


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