Nutella Cupcakes

I am never really sure whether to call things cupcakes, muffins or fairy cakes. Cupcakes sounds a bit more fancy, fairy cakes a bit twee and muffins well they are just different aren’t they? I came up with this recipe at the weekend. Usually when adding cocoa to cake you minus that amount  from the flour. As you can see in the recipe I didn’t and it made with the addition of ground almonds a really gorgeous almost muffin cross brownie cake.The Nutella in the middle is a nice surprise!!! Mine ones are gluten-free so your’s should look even better!!!

You will need:

125g/ 4.5 oz softened butter/stork type thing

125g/ 4.5 oz castor sugar

2 eggs lightly beaten

125g/ 4.5 oz Self- raising flour sieved ( I used gluten-free plain flour with 2 tsp of baking powder)

30g/ 1 oz Cocoa Powder

30g/ 1 oz Ground almonds

1 tsp vanilla extract

2 tbls of milk

Nutella

To make you need to:

• Preheat oven to 190ºc/ 375ºF/ Gas mark 5
• Put 12 cupcakes cases in a 12 hole bun tray
• In a bowl cream the butter and sugar together until fluffy. I use a whisk as much quicker.
• Add the egg in gradually and the vanilla. I usually add a tbls of flour to stop it curdling.
• Now add half the sifted flour then mix.
• Add the remaining flour, cocoa powder, ground almonds and milk and mix. I used the electric whisked to do this but some people think just folding is better. Your choice
• Add about one dessert spoon of the cake mix to each cupcake case. This is more judgement but basically it is half of what you usually add in.
• Now add I teaspoon of Nutella to each of them. I dolloped mine in the middle.
• Split remaining mixture to cover the Nutella.
• Bake for 12 -15 minutes until cake springs back when pressed.

Now enjoy with a nice cup of tea or a glass of milk for the littles ones.

You may also like this recipe here I have called them comic relief cookies otherwise known as Dotty Cookies!!!