Nutella, strawberry and hazelnut cupcakes

By Aux délices des gourmets

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Nutella, strawberry and hazelnut cupcakes

0 Picture

sticky toffee pudding

Muffins

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.