It was the annual Macmillan bake sale at work on Friday and my contribution was these bad boys. Alert!! You will find chocolate in every part of these cupcakes, the cakes chocolate chipped, it’s in the filling, buttercream and on top. These little (big) treats may look a bit tricky to make but were actually very easy, and I only had a whisk and a wooden spoon (I really am in need of a kitchen aid, a girl can dream).
You will need:
- 225g Butter, melted
- 225g Caster Sugar
- 3 Eggs
- 3 tablespoons of milk
- 225g Self Raising Flour
- 100g Chocolate Chips
- 1 jar of Nutella
for or the buttercream/ toppings:
- 300g butter, soft
- 450g Icing sugar
- 2 bars of Bueno, broken into the individual pieces
- Preheat oven to 180 degrees Celsius.
- In a large bowl whisk together the melted butter, milk and sugar until well combined then one by on add the eggs and whisk in.
- Mix in the flour until you have a nice thick cake mix.
- Add 2 tablespoons of Nutella and the chocolate chips and stir in until the chocolate chips are evenly spread out.
- Line a muffin tray with cupcake cases, add a dessert spoon of mix to each of the cases.
- Top the cake mix with a heaped teaspoon of Nutella and then top each one with another spoon of cake mix.
- Bake in the oven for 20 mins until the cakes are golden and spring back up when softly pressed down.
- Transfer the cakes onto a wire rack to cool.
- While the cakes are cooling to make the buttercream mix together the butter, icing sugar and the rest of the Nutella from the jar until a light fluffy light brown buttercream is formed.
- When the cakes are cooled pipe on the buttercream and top with a piece of Bueno. Voila!!
Yesterday I made these little beauties and oh my god they were stupidly amazing. Such an indulgent treat, perfect for gifts, sharing with friends (or probably not) and the way to any chocoholics heart. The incorporation of the hazelnuts gives the truffles bite and also stop the truffles becoming too sickly, so you can eat more (yay!!). These are easy to make but I must warn you things can get a little messy.
You will need:
- 300g dark chocolate with hazelnuts (if you can’t get this just use 200g dark chocolate and 100g hazelnuts)
- 100g Nutella
- 100ml double cream
- 20g butter
- 2 heaped tea spoons Cocoa powder, plus an extra 2 for the coating
- 2 tea spoons liqueur (optional, I used raspberry gin liqueur)
- Roughly chop the chocolate to break up the hazelnuts and place in a heatproof dish along with the butter, cream, Nutella and Cocoa powder and place over a pan of simmering water making a bam marie.
- Keep stirring the mixture until everything had melted and incorporated together which will look nice and glossy.
- Take the bowl off the heat and leave to cool for a couple of mins. Stir in your liqueur of choice.
- Line a shallow baking dish with baking parchment and pour in the mixture.
- Let me mix cool for a while before putting in the fridge to chill and set for a minimum of 4 hours.
- After the setting time prepare by sprinkling Cocoa powder onto a plate/ tray (or anything else you decide to coat your truffles in).
- Using a teaspoon scoop out the chocolate into truffle size portions, roll into a ball quickly with your hands and roll in the cocoa powder. It will be easier to do this a few at a time as once out the fridge the mix starts to melt fast!!!
- Once you have used all your mix and made into truffles store in the fridge until you want to devour them, try not to eat them all at once.
Here the truffles with some salted caramels, recipe coming soon. Place in petit four cases and a cute little box, homemade truffles such a good present.
Enjoy and do over indulge.