You are probably familiar with the deliciousness of Nutella, and the world of epic dessert possibilities that have been created using this yummy spread. Whilst I wouldn’t turn any of these down, I have to say my favourite way to enjoy Nutella is simply in buttercream form on top of a light sponge.
hese Nutella Bueno Cupcakes deliver on both fronts and there’s also the extra treat of a mini Bueno piece. I first made these Nutella Bueno Cupcakes for a bake sale almost a year ago, but I didn’t have a chance to take any photos so I could share them with you. Luckily I got to bake them again recently for another bake sale and now I can share this recipe with you!
Nutella Bueno Cupcakes
Servings 12
Ingredients
For the sponge
175 g Butter
175 g Caster sugar
3 Eggs large
150 g Self raising flour
25 g Cocoa powder
1/4 tsp Baking powder
For the buttercream
150 g Butter
300 g Icing sugar
200 g Nutella
1 tbsp Milk
For the decoration
12 Kinder Bueno Mini Pieces
Chocolate sprinkles
Instructions
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a muffin tray with cupcake cases
To make the cupcake sponges, start by creaming together the butter and caster sugar
Add the eggs and whisk them in one at a time, then whisk in the cocoa powder, baking powder and self raising flour
Divide the mixture between the 12 cupcake cases
Bake the cupcakes for 20 minutes or until a skewer inserted comes out clean
To make the Nutella buttercream mix together the butter and icing sugar until smooth, then mix in the Nutella and the milk. Put it into a piping bag with a star nozzle and pipe it onto the cupcakes, or spread on with a spoon
Top them with mini Bueno pieces and chocolate strand sprinkles