Feast your eyes on this drool-worthy chocolate cupcake.
- Preheat the oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.
- Combine the almond meal, flour, cocoa powder, baking powder, Nutella, butter, vanilla, eggs, buttermilk and maple syrup in a food processor. Process, scraping down the sides halfway, for 20-30 seconds or until the mixture is just smooth. Divide mixture among prepared pans. Bake for 20 minutes or until just firm to the touch. Set aside to cool completely in the pan.
- Use a small sharp knife to cut a small cone-shaped piece from the top of each cake, leaving a 1cm-wide border. Reserve the cone. Insert a Lindor ball into hole. Trim the pointed end of cone and insert the top over the Lindor ball to sit flat.
- For the frosting, use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Spoon into a piping bag fitted with a 1cm nozzle.
- Pipe the frosting onto the cakes, covering the cut marks on the top, and drizzle with the melted chocolate.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set