Choc-centre cupcakes

Feast your eyes on this drool-worthy chocolate cupcake.

Recipe «Choc-centre cupcakes» presented in category Recipes / Desserts, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 120g almond meal, 75g plain flour, 50g dark cocoa powder, 2 tsp baking powder, 140g Nutella , 80g butter, melted, 2 tsp vanilla extract, 2 eggs , 125ml buttermilk, 60ml maple syrup, 12 Lindt Lindor Sea Salt Caramel balls, 50g NESTLÉ BAKERS' CHOICE Dark Chocolate CHUNKS, melted, cooled, 125g butter, at room temperature, 155g dark brown sugar.

Ingredients:

• 120g almond meal 
• 75g plain flour 
• 50g dark cocoa powder 
• 2 tsp baking powder 
• 140g Nutella 
• 80g butter, melted 
• 2 tsp vanilla extract 
• 2 eggs 
• 125ml buttermilk 
• 60ml maple syrup 
• 12 Lindt Lindor Sea Salt Caramel balls 
• 50g NESTLÉ BAKERS' CHOICE Dark Chocolate CHUNKS, melted, cooled 
• 125g butter, at room temperature 
• 155g dark brown sugar 

Instructions

1. Preheat the oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.
2. 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.
3. 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.
4. 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.
5. Pipe the frosting onto the cakes, covering the cut marks on the top, and drizzle with the melted chocolate.