Nutella Cheesecake Cupcakes


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INGREDIENTS:

  • 50g cocoa powder
  • 175g plain flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 225g caster sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 175g unsalted butter, softened
  • 175ml milk
  • 1 cup of finely crushed Oreos
  • 200g crushed hazelnuts (toasted)
  • Nutella Cream Cheese Filling
  • 250g Philadelphia cream cheese
  • 1 large egg
  • 3 tbsp icing/powdered sugar
  • 4-5 tbsp nutella
  • 1 tsp vanilla extract
  • Chocolate Cream Cheese Frosting
  • 250g Philadelphia cream cheese
  • 250g unsalted butter
  • 440g icing/powdered sugar
  • 200g melted dark chocolate (at room temp)
  • 250g milk powder**

Method:

  1. To make Chocolate Cream Cheese Frosting: Start off by adding your cream cheese (cold out of the fridge) and softened butter (at room temp) to the bowl of a stand mixer and use the paddle attachment to mix them until well combined.
  2. Add the sugar and milk powder and start on low speed until the powders are mixed in. As soon as they’re mixed into the frosting and no powder is visible turn the mixer up to the highest speed and whip on high for 5-6 min to incorporate air into the frosting. This will help give it volume. If you mix it on low speed the frosting will softened and eventually go runny. There’s no going back once that happens.
  3. Add your melted choc and mix until evenly combined. You may need to scrape down the mixing bowl at least once to ensure everything is mixed in properly.
  4. To make Nutella Cheesecake Filling: Add all cream cheese, nutella and vanilla extract to a large mixing bowl and mix on high speed using a stand mixer or a hand mixer until well combined and smooth. Add the egg and sugar and mix until mixture becomes smooth. Cover with plastic wrap and set aside.
  5. To make cupcakes: Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  6. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
  7. Next, add milk and eggs in a jug and whisk until well combined.
  8. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  9. Fill each paper 1/2 way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Scoop about 1 tsp of the nutella cheesecake filling on top. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  10. Fit the end of your piping bag with a 1M tip. Frost your cupcakes in a swirl as demonstrated in the video. Finish off with a sprinkle of crushed hazelnuts and Oreo crumbs.
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