chocolate mud cupcakes with Nutella buttercream (GF)
- 1.5 cups (220g) gluten free flour blend for baking
- 1 ¾ cup (350g) caster sugar
- ¾ cup (65g) unsweetened cocoa powder
- 3 tsp baking powder
- 1 teaspoon salt
- 1/2 cup (125ml) full cream milk
- 1/2 cup (125ml) yoghurt
- ½ cup (125ml) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla essence
- 1 cup (250ml) hot strong coffee
- 400g butter, softened but not melted
- 4 cups (500g) icing/confectioner’s sugar
- 150g Nutella
- 2 tbsp cocoa
- 1 tsp vanilla essence
- 1/4 cup plain unsweetened yoghurt (not Greek)
- Preheat the oven to 350F/175C fan bake setting. Line standard muffin tins with cupcake cases – this recipe makes around 30, so may require multiple batches.
- In a large bowl, sift together the dry ingredients (flour, sugar, cocoa, baking powder and salt) and stir to combine.
- In another bowl, beat together the milk, yoghurt, vegetable oil, eggs and vanilla essence.
- To the wet mixture, add the dry ingredients in thirds, beating through on low speed after each addition.
- Pour over the hot coffee and mix through.
- Carefully spoon the mixture into cupcake cases, filling them to about 3/4 to 2/3 full. Bake for 15-20 minutes, or when a skewer comes out clean. Cool briefly in the tins before transferring to a wire rack to cool completely.
- If not using immediately, store in an airtight container. These cakes are suitable for freezing.
- In a large bowl, beat the softened butter until pale and creamy.
- Add the icing sugar one cup at a time, beating on high after each addition. Add the Nutella, cocoa, vanilla essence and yoghurt and beat further to combine completely. Store in an airtight container in the fridge if not using immediately.
- Ice the cooled cupcakes using a large round tip fitted to a piping bag, swirling from the outside in.
- I decorated my cupcakes with sprinkles, a cornflake and walnut praline, afghan biscuit pieces and cookie crumbs.