Nutella, strawberry and hazelnut cupcakes
By Aux délices des gourmets
Ingredients
- 225g flour
- 90g dark chocolate
- 1 tsp baking powder
- 125g butter
- 200g sugar
- 2 tbsp maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 125 ml sour cream
- (Or cream with a few drops of lemon juice)
- 250g Nutella
- strawberries
- toasted hazelnuts
Details
servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Preheat the oven at 180°C. Line a baking tray with greasproof paper. Sift the flour and baking powder in a medium bowl. Melt the chocolate in a bain marie in simmering water and allow to cool slightly.
Step 2
Beat the butter with the sugar and maple syrup in a medium bowl until the mixture whitens. Add the chocolate and vanilla. Gradually add the flour and sour cream, alternating these two ingredients. Pour into muffin tins, filling about two-thirds.
Step 3
Bake the muffins for 15 to 20 minutes on a baking tray. To check they're done prick with the tip of a knife - it should come out dry. Leave to cool for 5 minutes in the tin on a rack, then turn them out. Cool completely. Cover with plenty of Nutella. Garnish with roasted hazelnuts and strawberries.
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