Nutella Topped Choco Filled Vanilla Cupcakes

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Traditional bakes are evergreen with their age old techniques producing amazing results. One such is the victoria sponge cake. A sturdy cake to me, yet it is named ‘sponge’. Airy and buttery, delicious on its own. I mildly wanted to make some twist to it to add some pep.

I put inside the batter, bits of home made chocolate pieces and topped the batter with a teaspoon of nutella and swirled it using a tooth pick. Whatta creation!! :D. The nutella top was a crust, the airy vanilla cake within and the chocolate finally.

I did this mainly to insist on ‘Go creative!’. As much as we do not alter the structure of the batter we are ready to create our own flavour. So whats your pick? 🙂

 

Ingredients:

  • Unsalted Butter – 150 gms
  • Granulated white sugar – 150 gms
  • Eggs – 3
  • Vanilla extract – 1 1/2 teaspoon
  • All-purpose flour – 150 gms
  • Baking powder – 1 1/2 teaspoon
  • Salt – 1/4 teaspoon
  • Nutella – 1/2 cup
  • Dark chocolate – 50 gms, chopped into pieces

Method:

Makes 12 medium sized cupcakes

1. Pre-heat oven to 175 degree C. Place oven rack in the middle of the oven. Line or butter muffin cups.

2. Sift together flour, baking powder and salt. Keep aside.

3. Beat butter until light and fluffly. Add the sugar and beat on medium high speed until the mixture becomes creamy, fluffly and airy. This process takes atleast 5 minutes.

4. Add the eggs one at a time. Beat well after each egg for atleast a minute. If the mixture starts to curdle, add a teaspoon of the measured flour and beat along with eggs.

5. Add pure vanilla extract and beat until incorporated.

6. Remove bowl from the beater and fold in the flour using a wooden spoon of a rubber spatula. Do not over mix, as it might alter the structure of the batter, trying to deflate the air that has been incorporated.

7. Scoop out batter into each muffin tray. Push into it about 5 gms of chocolate piece into the center of the batter of each cup.

8. Add one teaspoon of nutella to the top of each cup of batter. Now use a toothpick to swirl the top.

9. Bake in the pre-heated oven for about 15 to 17 minutes until the top crusts and a tooth pick inserted into the center of one cupcake comes out clean.

10. Cool on wire racks. Store in air tight container. Stays good for 3 to 4 days in room temperature. Good for a week in refrigerator. Cling wrap them and freeze for longer time.

11. You can make frosting of your choice to serve for parties/kids.

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