Nutella Popcorn Cupcake Recipe

[schema type=”recipe” name=”Nutella Popcorn Cupcake Recipe” author=”Rachel Howard” pubdate=”2016-08-02″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2016/08/Nutella-Cupcake-4.jpg” description=”A moist chocolate sponge filled with Nutella, toped with a drizzle of Nutella, Nutella frosting and Nutella coated popcorn….Nutella overdose! ” prepmins=”15″ cookmins=”50″ yield=”12″ ]

While away with work recently, I was faced with the hotel breakfast buffet. And in this particular buffet there were Nutella muffins. And yes..I indulged and remembered my love for Nutella. So when the Scranline featured a Nutella Popcorn cupcake on Instagram I knew I had to try them.

I have a favourite chocolate cake recipe so I did make some changes.

Recipe taken from Vegan Cupcakes Take Over The World.

[callout title=Ingredients for the chocolate cake:]

• 245ml soya milk
• 1tsp cider vinegar
• 150g granulated sugar
• 75g rapeseed oil
• 1tsp vanilla extract
• 1/2 tsp chocolate extract (or more vanilla extract)
• 140g plain flour
• 35g cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

[/callout]

Method:

• Preheat the oven to 180C and add cupcake cases to a muffin tin.
• Whisk the soya milk and cider vinegar together in a large bowl. Set aside to curdle.
• Add the sugar, oil, vanilla extract and chocolate extract to the soya milk mixture and beat until foamy.
• In a separate bowl, mix together the flour, cocoa powder, baking powder, baking soda and salt.
• Add half the dry ingredients to the wet ingredients and mix. Add the remainder of the wet ingredients and beat until there are no large lumps.
• Divide the mixture into the cupcake liners (I use an ice cream scoop to do this) filling three quarters of the way.
• Bake for 18-20 minutes.
• Transfer to a cooling rack to cool completely before frosting.

While the cakes are cooling, make the Nutella popcorn…

[callout title=Ingredients for Nutella Popcorn:]

• 20g popcorn kernals (I didn’t have any so I used 2 small bags of Tesco sweet popcorn)
• 30g butter
• 25g light soft butter
• 1 tbsp golden syrup
• 25g milk chocolate
• 30g Nutella
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 40g chopped hazelnuts

[/callout]

Method:

• Preheat the oven to 100C and line a baking tray with baking paper
• Pop the popcorn if required
• Melt the butter, sugar and golden syrup – let this boil for 4-5 minutes
• Remove the pan from the heat and stir in the chocolate, Nutella, salt, vanilla extract and chopped nuts
• Pour this over the popcorn and stir to coat
• Spread the popcorn onto the baking tray and bake for 20-30 minutes

When the cupcakes have cooled, cut a small hole out of each and fill with a spoonful of Nutella. Then place the removed piece of cake back on top. This makes for a wonderful Nutella gooey centre.

While the popcorn is cooling down get started on your frosting –

[callout title=Ingredients for Nutella Frosting:]

• 250g icing sugar
• 80g butter
• 30ml milk
• a dash of chocolate extract (optional)
• 4 tbsp Nutella

[/callout]

Method:

• Beat the icing sugar and butter in a freestanding mixer
• Reduce to a slow speed and add the milk and chocolate extract (if using)
• Add the Nutella and beat on high speed for around 5 minutes

Top your Nutella filled cupcakes with frosting, drizzle over some Nutella (using a piping bag) and top with Popcorn.

These are incredible. And to be honest, you don’t really need the addition of the popcorn – it just makes it look nicer! And if you do add popcorn, make sure you eat them soonish afterwards as otherwise the popcorn will go soggy!