Treat yourself to the ultimate vanilla cupcake experience! These little delights are not just moist and easy to make, but they come with a delightful surprise—each one is filled with luscious Nutella and crowned with a decadent layer of smooth chocolate buttercream.
Makes 12 cupcakes.
Ingredients
nutella
maltesers to decorate
For the Cupcake
165g unsalted butter, softened
165g golden caster
3 large eggs
175g self-raising flour
1 tsp vanilla extract
1 tbsp milk
For the Buttercream
200g unsalted butter, softened
400g icing sugar
75g dark chocolate, melted
Method
– Preheat the oven to 180°C / 160°C with a fan. Line a 12 cupcake tin with cases.
– Place the butter and sugar in a stand mixer. Whisk until smooth.
– Add the flour, eggs, milk, and vanilla extract. Whisk for 1 minute until light and creamy.
– Evenly distribute the mixture into the cupcake cases. Place in the oven to bake for 20-25 minutes.
– To prepare the buttercream, place the butter in a stand mixer and beat until smooth.
– Add ½ the icing sugar and whisk for 2 minutes. Add the second ½ and whisk again for 2 minutes.
– Make sure the melted dark chocolate has cooled down slightly before you add it to the butter cream. Whisk to combine. If it gets too thick, then add a splash of milk.
– Remove the cupcakes from the oven and allow them to cool. Use a knife or apple corer to scoop out the middle of each cupcake.
– Add 1 tsp of nutella to the centre of each cupcake.
– Transfer the buttercream to a piping bag with a star nozzle. Pipe this onto each cupcake.
– Decorate with maltesers, or whatever you prefer, and serve!