I am a Nutella-holic. For Real. I

I am a Nutella-holic. For Real. I'd half a jar so can empty spoon. Without guilt. nos I do not tell you then that I keiblij that the PR agency of Ferrero, because that is the company behind Nutella, Ferrero Rocher, Raffaello, Mon Chéri, Kinder, ... my blog has discovered. Whenever there is a special edition, it invariably ends up a copy in my bus. And so it happened that I recently not one, but two pots got: one with my name and one with a nice pingouin! Hurray squared!
Now I could do you explained how much I love the morning with my pieces of bread (thick layer) Nutella nos grease and I would even make a nice picture of it, but that you would not really happy, I guess. And the PR agency nos probably not. And so I foamed Pinterest nos in search of suitable recepies. You can not imagine what you'll find until homemade Nutella liqueur there! But that's for later. First, these cupcakes. These jumps directly in the eye. What a delicious combination of hazelnut, chocolate and raspberry! nos What a beautiful frosting too. Exactly rose petals. My colleague, expert in the matter, was able to tell me that that was sprayed with a Wilton 1M nozzle. After visiting Twinkelcake I also the frambozenkleur- and flavor acquired, I could start.
For 16 cupcakes 110g dark chocolate, chopped 30 g cocoa powder 180 ml of hot coffee 95g self-raising nos flour 150g caster sugar 1/2 kl salt 6 tablespoons vegetable oil 2 large eggs 2 kl white vinegar 1 small vanilla extract 100g Nutella For the frosting (which differs from the original recipe, due to heavy) 300g mascarpone cream 75 g sugar 100 g flour Frambozenkleur- and flavoring to taste Preparation Place the chocolate and cocoa powder in a heatproof nos bowl. Pour the hot coffee over mix. Cover and let rest for 5 minutes. Whisk gently until homogenous and set aside to cool completely. Meanwhile, preheat the oven to 175 C. Arrange paper tins in a standard muffin tin for 12 muffins. In a small mixing bowl the flour, sugar and salt. Whisk the oil, eggs, vinegar and vanilla among the cooled chocolate. Work is now under the flour mixture until you get a homogeneous batter. Divide the batter with a scoop or with a small ladle of the muffin tins. Bake the cupcakes until they feel firm for some 17 to 19 minutes. Let them cool completely. Now cut with an apple corer or a parisienne spoon a small piece from the center of the cupcake for the Nutella. Make sure you do not drill through the bottom. Fill each cavity with 1 heaped teaspoon of Nutella. Beat the frosting for the cream with the icing sugar. Add the mascarpone and beat up on to a firm. Please note about the mass does not knock! Place the frosting in a pastry bag with the Wilton 1M nozzle. Pipe the frosting directly on the filled cupcakes. Serve immediately or store them at room temperature for 1 day or in a sealed container in the refrigerator up to 3 days. Source: Recipe of the blog Handle nos the Heat
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