Ingredients
Cupcake Batter
- 100 g softened butter
- 2.5 ml vanilla paste or 5 ml vanilla essence
- 115 g castor sugar
- 2 extra large eggs
- 160 g self-raising flour
- 30 ml milk
Chocolate Ganache Icing
- 250 ml cream
- 400 g dark chocolate, broken into small chunks
- 100 g Nutella
How to Make It
- Preheat the oven to 180 °C. Line a 12-cup muffin pan with paper cases. To make the Cupcakes Batter
- Place all the ingredients into a cake mixer and beat until soft and fluffy. Spoon the batter into the paper cases. Baking
- Bake for 12–15 minutes or until a metal skewer inserted into the centre of a cupcake comes out clean. While the cupcakes are baking, make the icing. To make the Chocolate Ganache Icing
- Place the cream in a small saucepan over low heat and scald (heat until just before boiling). Add the chocolate chunks, stir until the chocolate has melted and you have a smooth ganache. Set aside to cool completely. Assembling the Cupcakes
- Remove the cupcakes from the oven and place on a wire rack to cool. Using a small serrated knife, cut a nest out of each cupcake. Soften the Nutella slightly in the microwave and spoon into the nests, and then ice the cupcakes with chocolate ganache.