Nutella Buttercream Cupcakes

The smoothest buttercream

Ingredients: Cupcakes
150g self-raising flour
30g cocoa powder
175g caster sugar
175g softened butter
75g chocolate (grated)
3 large eggs
12 cupcake cases

Ingredients: Nutella Buttercream
See Nutella Buttercream page for recipe

Method:
Step 1: Preheat the oven to 160˚C and line a muffin tin with cupcake cases. Grate the milk chocolate and then place all of the ‘cupcake’ ingredients above into a large bowl and whisk together until fully combined.
 
Step 2: Divide the mixture evenly between the 12 cupcake cases.

Step 3: Bake for 20-25 minutes, making sure that they are fully baked. You can check it is cooked by putting a skewer in the middle and if it comes out clean they are baked, if it does not come out clean bake for another 5 minutes.

Step 4: Once baked, removed the cupcakes from their tin and pop them onto a wire rack to cool completely.

Tips: Top the cupcakes with vanilla or Nutella buttercream, they can last up to 3 days in an airtight container in the fridge!