We started brainstorming on new and different ideas for a cupcake. Somehow we got onto ice cream flavours which lead to cookie dough. It's horribly American and was probably disgustingly fattening but it was worth it! It was like two desserts in one!
The icing was trickier. Normal butter cream would be too sweet and ganache too rich. So we consulted our current bible, The Crabapple Cupcake Bakery Cookbook, and found the answer. The Nutella icing wasn't too sweet or rich and the hazelnut flavour worked well with the rest of the cake. Woohoo!
This is a basic butter cake recipe from The Crabapple Cupcake book with a few little tweaks to blend the flavour with the cookie dough a little more.
Makes 12 tasty, tasty cupcakes.
1 1/2 cups plain flour
1 teaspoon baking powder
100 grams softened butter
1/2 cup castor sugar
1/3 cup firmly packed brown sugar
We cut the recipe in the book by a 1/3, because I usually find the Crabapple icing recipes make a massive amount. But in this case, I found it wasn't enough (hence why you can still see the top bit of the cone in the photos)! If you like your icing lightly smeared across the top of the cake, go for the 1/3 option. But if you are like me, an icing fiend, go the whole hog.
500 grams of Nutella
1/2 cup whipping cream
Whip the cream. Fold in 1/4 of the Nutella. Then fold this cream/Nutella mix back into the rest of the Nutella until combined. Pipe or spread over cupcakes and decorate with crushed chocolate.
Super rich! Oh my god! You completely need to have a glass of milk with them. The cake on it's own was a little bland but the Nutella icing saved it. I actually found they tasted better the next day after a night in the fridge. I have no idea why. But I have been craving these so bad I think I will have to make them again on the weekend. Over all I think they were a delicious success! Make them! Do it! Do it now!! (and invite me over to eat them!)