Foodservice Marketing - NutellaHappy World nutella Day! In celebration of this joyous day here’s my recipe for rich chocolate cupcakes with a delicious nutella frosting and – if that wasn’t indulgent enough- all topped off with a Ferrero Rocher.

Serves 12


For the cakes:
• 200g plain flour
• 40g cocoa
• 240g caster sugar
• 3tsp baking powder
• 90g unsalted butter
• 2 medium eggs
• 200ml milk
• 1tbsp coffee
• 2tsp vanilla extract

For the frosting:
• 220g unsalted butter
• 190g icing sugar
• 2tsp vanilla extract
• 125g chocolate
• 100g nutella®
• 10ml milk
• A pinch of salt

To make the cupcakes:

Preheat the oven to 200° and line a cupcake tray.
Sift the flour, baking powder and cocoa in a bowl and mix.
In a separate bowl beat the butter and sugar until combined and add the vanilla extract.
Put the flour mixture into the creamed butter and mix. Slowly, add the eggs one at a time and pour in the milk and coffee. Whisk together until combined.
Divide the mixture into the cases and bake in the oven for 15-20 minutes.

To make the frosting:

Start by melting the chocolate in a heatproof bowl over simmering water. Once completely melted, take off the heat.
Mix the sugar, butter, vanilla extract and salt until combined and put a quarter aside before pouring in the melted chocolate. Add the nutella and milk and whisk until smooth and silky.
Cut out a top section of the cupcake and fill with a small amount of the nutella butter cream and the vanilla butter cream. Using a separate piping bag top each muffin with the remaining nutella butter cream.

To finish, top with a Ferrero Rocher and enjoy!

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