When I started making videos regularly, my viewers started asking for recipes which I was really happy to try. One such recipe is nutella cupcakes. I saw some recipes in which nutella was used as a filling in a regular cupcake, but I didn’t feel like trying that version. But I saw one recipe in which nutella formed the base for the batter and I was really happy. The toughest part was that it had three eggs in the recipe but it was pretty simple to make. My only challenge was to substitute the three eggs successfully. I also used my homemade Nutella for the recipe but you can feel free to use the store bought one if you don’t feel like making it at home. Check out my homemade Nutella Recipe (click to view recipe)
So, did I succeed? Yes! I used paneer, milk and curd as the egg substitute. And kept my fingers crossed until they came out of the oven. They looked just like the original ones and I was really happy. The whole batch was sent to Sruti’s music class and she returned back with the empty box. The cupcakes were so flavorful. They smelled of nutella and were so good. My daughter tasted one and just loved it. I also added some dark ganache rosettes on top of the cupcakes, but it is completely optional.
Makes 11 Cupcakes
Flour / Maida – 75 gm
Baking Powder – 1 tsp
Nutella – 175 gm
Soft Crumbled Paneer – 40 gm
Curd – 75 ml
Milk – 100 ml
Dark Chocolate Ganache For Frosting
Preheat oven to 160°C.
In a small bowl mix together flour and baking powder and set aside.
In another bowl, beat nutella until creamy.
Add in paneer and curd and mix well.
Add the flour mix and beat until combined.
Add milk and mix to make a smooth batter.
Line a cupcake tray with paper liners and divide the batter between them.
Bake in the preheated oven for 20 minutes or until a tooth pick inserted comes out clean.
Allow them to cool completely before frosting.
Or serve them as it is with a cup of coffee or tea.
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