The name says it all. Rich, chocolaty cupcake, topped with fluffy Nutella buttercream. Whats not to like?? Another spin on a Taste favourite!

Prep time – 15 minutes Cooking Time – 25 minutes
Plus cooling and decorating time!

Nutella Bomb Cupcakes

2/3c Brown Sugar, firmly packed
100g butter, room temperature, chopped
75g dark chocolate, chopped
1/2c water
2 eggs
1c Self Raising Flour
1/3c Plain Flour
2tbsp Cocoa Powder
1/2c Nutella
12 Ferrero Rocher chocolates

Nutella Buttercream (this will make a little more than needed)
125g butter at room temperature
1/2c Nutella
pinch salt
2c Icing Sugar
1tbsp Thickened Cream

1. Preheat the oven to 180C/160C fan forced. Line 12 hole 1/3c muffin pans with large paper liners.
2. Place the sugar, butter, chopped chocolate and water in a saucepan over low heat. Stir until melted, combined and smooth. Allow to cool for 15-20 minutes.
3. Add eggs to the cooled chocolate mixture and whisk until combined. Sift in flours and cocoa and gently fold together.
4. Divide the batter between the prepared pans, then drop a small teaspoon of Nutella into the centre of each cupcake.
5. Bake for 20 minutes, or until just firm on top or a skewer into the edge comes out clean (centre is Nutella filled!)
6. Frost with Nutella buttercream (below) and top with a Ferrero or as desired.

Nutella Buttercream

1. Beat the butter until smooth before adding Nutella and salt and combining.
2. Add icing sugar in batches until thoroughly combined before adding thickened cream and beat until fluffy.

Happy Baking!! ~LC