I like to think of these as an updated butterfly cake, with less finesse and more chocolate! These are super customisable, you can use any chocolate cake recipe, and fill with any spread you like – Biscoff, peanut butter, Nutella or other chocolate spread. You also could ice them to hide the surprise centre, but mine wouldn’t last that long; it’s one extra step before eating! I’ve chosen a Hummingbird Bakery recipe for my chocolate cakes.
Nutella-filled Chocolate Cupcakes
200g plain flour
40g cocoa powder
280g caster sugar
3 tsp baking powder
pinch of salt
80g butter or baking spread
Nutella or other filling
- Preheat the oven to 180°C/160°C fan/Gas Mark 4.
- Line a cupcake or muffin tin with 12 paper or reusable liners.
- Pop your flour, cocoa, sugar, baking powder, salt and butter into a bowl and combine.
- Add the milk and mix.
- Add the eggs and mix again until well combined.
- Divide between your 12 cases.
- Bake for 20-25 minutes, until a skewer comes out clean.
- Let them cool in the tray for about 10 minutes before removing to cool completely on a rack.
- Once they are completely cool, cut a small hole in the top of each of them, about 2cm in diameter and about 3cm deep. Cut them one at a time and fill each with a spoonful of Nutella or your chosen spread. Make sure you keep the circle of cake you cut off, and squidge it back on top once filled.
- Share with friends for a gorgeous treat!
Sourced from The Hummingbird Bakery Cookbook