[schema type=”recipe” name=”Nutella Cheesecake Cupcake Recipe” author=”Rachel Howard” pubdate=”2016-09-29″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2016/09/Nutella-Cheesecake-Cupcake-1.jpg” description=”A chocolate sponge baked with a Nutella cheesecake topping. Topped with a chocolate cream cheese frosting and a sprinkle of toasted hazelnuts and Oreo crumbs.” prepmins=”20″ cookmins=”20″ yield=”20″ ]
I had a busy day baking yesterday. I had promised a lot of people that I would bake them some cupcakes and I wanted to donate to a few macmillan coffee mornings so I thought I would get it all done together. So I baked triple chocolate cupcakes, apple pie cupcakes, black forest gateau cupcakes and these delightful Nutella cheesecake cupcakes.
Recipe adapted from The Scran Line.
[callout title=Ingredients for the Nutella Cheesecake Filling]
- 250g cream cheese
- 1 large egg
- 3 tbsp icing sugar
- 5 tbsp Nutella
- 1 tsp vanilla extract
[/callout]
Method:
- Combine the cream cheese, Nutella and vanilla extract in a large bowl and mix until well combined (using an electric mixer)
- Add the egg and icing sugar – mix until smooth
- Cover and set aside
[callout title=Ingredients for the chocolate cake]
- 50g cocoa powder
- 175g plain flour
- 225g caster sugar
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 175g unsalted butter – softened
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 175ml milk
[/callout]
Method:
- Preheat your oven to 160C and line a cupcake tin with liners
- Mix together the cocoa powder, flour, salt, bicarb and sugar in a free standing mixer (using a pale attachment) on a low speed until everything is combined
- Add the softened butter and mix until well incorporated and no butter is visible
- In a jug, whisk together the eggs, vanilla extract and milk
- Slowly pour the wet mixture into the dry ingredients and mix until well combined
- Fill each cupcake liner 1/2 way and then top with a teaspoonful of the Nutella cheesecake filling you made earlier
- Bake for 20 – 25 minutes
- Allow to cool completely before frosting
[callout title=Ingredients for the chocolate cream cheese frosting]
- 250g cream cheese
- 250g unsalted butter – softened
- 250g icing sugar
- 250g milk powder
- 200g melted dark chocolate (at room temp)
[/callout]
Method:
- Mix together the cream cheese and softened butter using an electric mixer until well combined
- Add the sugar and milk powder and mix until combined
- Turn the mixer to a high speed and beat for around 5 minutes until the frosting is smooth and creamy
- Add the melted chocolate and mix until combined
[callout title=Ingredients for the toppings]
- 3 finely crushed Oreos (just the biscuit, not the creamy filling!)
- Handful of toasted crushed hazelnuts
[/callout]
Method:
- Pipe the frosting on to the cooled cupcake
- Finish with a sprinkle of crushed hazelnuts and Oreo crumbs!
I’ll be honest…I wasn’t too sure when I first tried them, but I think it’s just the cream cheese aspect. I LOVE cheesecake, but when I make it myself all I can taste is the cheese so I get put off. I’ve had some wonderful feedback on these though so I think it was just me.
If I was to make these again I would probably change the frosting and find a recipe that doesn’t need the milk powder.
All other recipes from yesterdays mammoth bake to follow shortly!
Rachel x
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