Nutella Chocolate Cupcakes & Running in Pink

Nutella Chocolate CupcakesScrumptious Nutella dark chocolate cupcakes with slightly salted Nutella buttercream frosting and dark chocolate ganache topped with Toffifee hazelnut caramel cups. These are an ultimate treat for Nutella & Chocolate lovers and the flavours work amazing together with the divine Toffifee combination of hazelnut, creamy nougat, caramel and chocolate – like the slogan says “There’s so much fun in Toffifee!Toffifee

Yesterday was an unusual day for me. I was baking in pink in the morning and RUNNING IN PINK in the evening! I really enjoy running and I run for fun 2-3 times a week, I normally do short runs outside in the park or at home on the treadmill. Yesterday I took part in the Tel Aviv Women Run and ran my first 8K in a race. My speed was no where near the top but it was a nice and easy pace for me and I had so much fun! Starting from the excitement when picking up the pink running kit to the atmosphere at the event and the adrenaline rush during the run, it was a great experience and I will definitely do it again!Running in PinkI do not normally think much about my fuelling for running, for couple of reasons a) my runs are under 60 min, and b) I often run in the morning, drinking only water prior to the run. Yesterday’s run was no different for the first part but I did need to think ahead so that I’d have the energy to do the run at 9pm. So I had my heaviest meal in the morning, 10-hours before, including a delicious cupcake (and maybe a couple more toffifee’s – they are just irresistible!! ).
Nutella Chocolate CupcakesOK, seriously speaking traditional cupcakes aren’t really good fuelling foods (they’d need to be wholesome and healthier to be that). To me eating treats is all about balance with rest of the foods I eat and sneaking one to a race day did no harm. 🙂

I hope you are all having a great week and have some nice plans for the upcoming weekend.
x Marianne

Nutella Dark Chocolate Cupcakes
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Scrumptious Nutella dark chocolate cupcakes with slightly salted Nutella frosting and dark chocolate ganache topped with Toffifee hazelnut caramel cups.
Servings Prep Time
12cupcakes 25minutes
Cook Time
25minutes
Servings Prep Time
12cupcakes 25minutes
Cook Time
25minutes
Nutella Dark Chocolate Cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Scrumptious Nutella dark chocolate cupcakes with slightly salted Nutella frosting and dark chocolate ganache topped with Toffifee hazelnut caramel cups.
Servings Prep Time
12cupcakes 25minutes
Cook Time
25minutes
Servings Prep Time
12cupcakes 25minutes
Cook Time
25minutes
Ingredients
  • Cupcakes
  • 100 grams unsalted butter softened
  • 75 grams dark chocolate melted
  • 100 grams Nutella
  • 2 eggs separated
  • 100 grams soft brown sugar
  • 125 grams self rising flour sifted
  • 1/2 teaspoon salt
  • 50 mililiters milk
  • 1 teaspoon vanilla extract
  • Nutella buttercream
  • 100 grams unsalted butter softened
  • 300 grams powdered sugar
  • 75 grams Nutella
  • 1 1/2 tablespoon milk
  • 1/4 teaspoon salt
  • Dark chocolate ganache
  • 75 grams dark chocolate melted
  • 25 mililiters cream
  • Other topping
  • 12 toffifee cups
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 160ºC (320ºF) and line a 12 hole muffin tin with cupcake cases.
  2. Place butter and sugar in a mixing bowl and start beating on medium high speed.
  3. Add egg yolks, melted chocolate and Nutella and continue beating.
  4. In a separate bowl combine flour and salt and combine milk and vanilla in a cup or a jug.
  5. Combine all three mixtures and continue beating until incorporated and smooth.
  6. In a clean bowl whisk egg whites until stiff, it's ready when it stays in place when bowl turned around.
  7. Gently fold the egg whites in the batter and spoon or pipe into cupcake cases filling 2/3 full.
  8. Bake in preheated oven for 25 minutes, until a toothpick inserted in middle comes out clean. Wait a minute and lift on a wire rack and allow to cool completely.
  9. Prepare buttercream by placing butter, milk and about half icing sugar in a mixing bowl and beat on medium speed.
  10. Add Nutella, salt and remaining sugar and beat until smooth.
  11. Pipe frosting on cooled cupcakes and spread with a small spatula.
  12. Prepare ganache by mixing cold cream into melted chocolate, until smooth and creamy.
  13. Place in a piping bag and pipe over the buttercream frosting and place a Toffifee on top.
  14. Serve and enjoy 🙂

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