| 114g |
SCS Salted Butter |
| 59g |
Unsweetened Cocoa Powder (the best you can find) |
| 236ml |
Hot Black Unsweetened Coffee |
| 3 tbsps |
Milk |
| 225g |
SIS Caster Sugar |
| 2 |
Eggs |
| 1½ tsp |
Vanilla Extract |
| 192g |
Sunshine Plain Flour |
| 1 tsp |
Baking Soda |
| ½ tsp |
Baking Powder |
| Nutella Buttercream ingredients:
|
| 57g |
SCS Unsalted Butter (Softened) |
| 304g |
Nutella |
| 40g |
SIS Icing Sugar (Sifted) |
| 2 tbsps |
Heavy Cream (Optional) |
|
|
| 1. |
Preheat the oven to 170℃. |
| 2. |
Sift and whisk the flour, baking soda, baking powder together. |
| 3. |
In a heat-proof bowl, whisk together the coffee and cocoa powder; let this mixture cool completely. |
| 4. |
Cream the butter and sugar until pale; add the eggs one at a time and vanilla extract, scraping down after each addition. |
| 5. |
With a spatula, fold in the chocolate mixture, milk and dry ingredients, alternating between the two and mix until smooth. |
| 6. |
Bake in a lined muffin tray for 16 – 18 minutes and let the cupcakes cool completely before frosting. |
| 7. |
For Nutella Buttercream, whisk together the Nutella, SIS Icing Sugar and SCS Unsalted Butter until combined and add milk if a runnier consistency is desired. |
| 8. |
Spread or pipe the frosting on top of the cupcakes. |
|
