Hello everyone!

I just got back from rainy London. Even if it was rainy most of the time we managed to arrange some great photoshoots in between the showers.

Rainy days are perfect for baking, I suggest these luscious chocolate cupcakes topped with a Nutella frosting…

Here is the recipe, enjoy!

 

Delicious Chocolate Cupcakes (yield: 24 medium cupcakes)

  • 1 1/2 cup (190 g) all-purpose flour
  • 1 1/4 cup (155 g) pure unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 2 1/2 oz. (70 g) dark chocolate chips
  • 1 cup + 1 tablespoon (250 ml) boiling water + 2 teaspoons instant espresso powder (or same amount of hot coffee)
  • 1 cup + 1 tablespoon (250 ml) heavy cream
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 2 1/4 cups (500 g) regular sugar

 

Preheat the oven to 350 F (180 C).

Bring out all the ingredients. Make sure the eggs are at room temperature before you start baking.

Pour the hot coffee and vanilla extract over the chocolate chips. Set aside for 15 minutes.

Sift the flour, baking powder, baking soda and cocoa powder into a separate bowl.

Put the eggs into a mixing bowl and whisk for 2 minutes.

Now add the oil and whisk on a low speed for 30 seconds.

It’s important not to overmix!

Add the coffee/chocolate mixture, sugar and cream.

Whisk for 2 minutes.

Remove the mixing bowl from the machine and tip in the flour/cocoa powder mixture.

 

Use a rubber spatula and stir until everything is well blended.

Pour the batter through a sieve to make sure the batter is lump free.

I use an ice cream scoop to divide the batter between the cupcake cakes, one scoop per paper case.

Bake in a 350 F (180 C) oven for about 20 minutes.

Use a cake tester to check if they are done, the cake tester should come out clean.

Done!

I like to top these cupcakes with a luscious Nutella frosting…

Everyone loves this frosting – it’s so fluffy and just perfect for any cupcake.

 

Fluffy Nutella Frosting (enough for approx. 15 cupcakes)

  • 1 cup + 1 tablespoon (250 g) butter (at room temperature)
  • 1 1/4 cup (150 g) powdered sugar
  • 2 teaspoons vanilla extract
  • 7 oz. (200 g) dark chocolate
  • 3 1/2 oz. (100 g) Nutella
  • 1-2 tablespoons milk

Bring out everything you need, then melt the chocolate in the microwave and leave to cool.

Put the butter and powdered sugar into a mixing bowl and beat until very pale and fluffy. (It’s very important that the butter is at room temperature.)

Add the rest of the ingredients and beat until fluffy, about 4 minutes.

The Nutella frosting is done and ready to use. Perfect for cupcakes, whoopie pies, macarons, cake pops…you name it.

These cupcakes are so moist and delicious, and they taste even better the next day!

Just remember to leave the cupcakes to cool for a while before serving, they are so soft that they need some time to “firm up”.

 

 

I hope you are tempted!

I wish you a wonderful day!

Hugs from me to you.

 

 

 

 

 

 

 

 

 

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