John Myers
Ingredients for 1 servings:
- 200 g flour
- 100 g sugar
- 2 tsp, leveled baking powder
- 80 g butter
- 80g Nutella
- 120 ml sour cream
- 50 ml milk
- 2 tbsp, heaped cocoa
- 2 eggs
- 1 pinch of salt
- 200 ml cream
- 1 tsp, levelled cocoa
- 1 tbsp sugar
- 1 pack of cream stiffener
- 200 ml cream
- 1 tbsp sugar
- 1 packet of vanilla sugar
- 1 pack of cream stiffener
- 12 pieces of confectionery (chocolate balls)
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour
for 12 pieces
Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit) top and bottom heat. Prepare a muffin tin and line it with 12 paper baking cups. For the batter, beat the butter and sugar until light and fluffy. Gradually add the eggs, Nutella, sour cream, and milk. Mix the flour, baking powder, cocoa powder, and salt and stir in spoonful by spoonful. Pour the batter into the baking cups. I prefer to use an ice cream scoop. This is quick and the mixture cooks evenly. Place the cupcakes in the oven and bake at 170 degrees Celsius (350 degrees Fahrenheit) for about 15-20 minutes. Then let the cupcakes cool. Meanwhile, prepare the topping. For the chocolate cream, mix the cocoa powder, sugar, and cream stabilizer. Whip the cream and add everything else while whisking. Whip until the chocolate cream is stiff. For the vanilla cream, whip the cream and gradually add the sugar, vanilla sugar, and cream stabilizer. Whip until the vanilla cream is stiff. Fill each piping bag with chocolate cream and vanilla cream. First, pipe a thin layer of chocolate cream onto the cupcakes. Then, warm some Nutella and add a few dollops. Add a dollop of vanilla cream and top with a chocolate ball. Refrigerate until ready to serve.
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