The aftermath of Valentine’s day is that you will probably end up with more chocolate than you can possibly eat even if you plan to go on an all-chocolate diet. While I still have my stash of Christmas chocolates (along with an enormous jar of Nutella spread) preciously stowed in a cool, dark corner of my kitchen cupboard, I have been at a loss of think of a recipe that might tempt me to get them out of their hiding place… until I discovered these Chocotella cupcakes.

In fact the original recipe, from Taste.com.au, has each cupcake frosted with a swirl of Nutella, whipped cream and a Ferrero Rocher elegantly balanced on top. I, however, was intent on using my mini muffin pan to make smaller cakes and had to dismiss the idea of having a Ferrero Rocher perched on top of something this small, which would surely make it look ridiculously out of proportion. For my next batch of Choctella cupcakes, I plan to include a Nutella centre inside and dunk the Nutella topped cakes in hazelnut praline and christened them as Fererro Rocher cupcakes.

CHOCTELLA CUPCAKES

Ingredients:

70g brown sugar, firmly packed

50g butter, room temperature

40g dark chocolate, chopped

60ml (1/4 cup) cold water

1 egg, room temperature

75g (1/2 cup) self-raising flour

25g (1/6 cup) plain flour

1 tablespoon cocoa powder

120g (3/8 cup) Nutella

Whipped cream, to serve

Chocolate flakes or sprinkles

Method:

  • Preheat the oven to 180C/ 160C fan forced. Lightly grease and line a mini muffin pan with paper cases.

  • Place sugar, butter, chocolate and water in large saucepan over medium-low heat. Cook for 3 minutes.

  • Stir until melted and smooth. Set it aside to cool. Add the egg to the chocolate mixture and whisk well.

  • Sift flours and cocoa over egg mixture. Gently fold in until just combined. Divide mixture among pans.

  • Bake the cakes for 12 minutes or until a skewer inserted into the centre of a cupcake comes out clean.

  • Transfer cupcakes to wire rack to cool completely before frosting. Spread cupcakes with 1tsp Nutella.

  • Top cupcakes with a dollop of whipped cream and chocolate flakes or sprinkles. Makes 12 cupcakes.

Chocolate + Nutella