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Nutella Cupcakes



.Not Suitable for freezing




minutes cooking time
.180 C°, 350 F°, Gas Mark 4


  • 3 eggs
  • 100ml sunflower oil
  • 50g demerara sugar
  • 200g Nutella
  • 225g plain flour
  • 2tsp baking powder
For the Frosting
  • 250g Nutella
  • 200g soft cheese
  • 30g toasted chopped hazelnuts


  1. Preheat the oven to 180C/160C Fan/Gas 4. Use a 12 cake muffin tin with paper cases.
  2. Add the eggs, oil, sugar and Nutella into a clean bowl and whisk until smooth.
  3. Sift in the flour and baking powder and fold into the mixture until all is combined well.
  4. Divide the cake mixture into the paper cases and bake for 20 mins until well risen and springy to the touch.
  5. Remove from the oven and place on a rack to cool.
  6. To make the frosting, add the Nutella and soft cheese to a bowl and beat together.
  7. Spoon into a piping bag and pipe the mixture onto each cake when they have cooled.
  8. Sprinkle on the chopped hazelnuts.

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