Watch how to make Chocolate Cream Cupcake at home, a tempting dessert recipe by Anushruti. <br /> <br />Chocolate Cupcake with Nutella Icing is a perfect combination of delight in every bite. So enjoy the heavenly bite of Chocolate cream cupcake by baking them at home with Anushruti only on Rajshri Food. <br /> <br />Makes 12 cupcakes or one 9” round cake <br />For the Eggless Chocolate cream cupcakes <br /> <br />Ingredients: <br /> <br />200 gm (1 1/2 cup) plain flour* <br />50 gm (1/3 cup) good quality cocoa powder* <br />2 tsp baking powder <br />1 tsp baking soda <br />400 gm (1 tin) sweetened condensed milk <br />100 gm (1/2 cup) butter, melted <br />200 ml cream (7 fl oz/ 3/4 cup) <br />3 tbsp sugar <br />2 tsp vanilla extract <br />2 tbsp hot water <br /> <br />Ferrero Rocher Chocolates for decoration <br /> <br />Method: <br />Line a cupcake or muffin tin with the liners or grease and line the bottom of a 9” round cake tin with baking parchment or grease proof paper. <br /> <br />Preheat the oven at 160C/ 325F/ Gas Mark 3. <br /> <br />In a mixing bowl, assemble the flour, cocoa powder, baking powder and baking soda, mix well with a spoon and sieve once to make the mixture uniform or use the stand mixer with the paddle attachment for this purpose. <br /> <br />In another bowl, assemble all the liquid ingredients, the melted butter, condensed milk and cream and beat until well mixed using a hand mixer on medium low speed or using the paddle attachment of the stand mixer. <br /> <br />Stir in the sugar and mix again. Put in half the flour mixture and beat until mixed, about 2 to 3 minutes. Stir in the remaining flour and vanilla and beat until smooth and creamy, about 2 to 3 minutes more. Put in the 2 tbsp hot water and mix again for a minute more. <br /> <br />Spoon the batter into the prepared cupcake liners or the 9” round tin. Bake for 25 to 30 minutes if making cupcakes or 1 hour if making the cake in the 9” round tin. <br /> <br />* If you prefer your cakes sweet and if you are making it without the icing then I suggest that you make this cake with the additional sugar. <br /> <br />For the Ferrero Rocher Nutella icing* <br /> <br />Ingredients: <br />50 gm (5 tbsp) unsalted butter at room temperature <br />170 gm (1/2 cup) nutella <br />1 tsp vanilla <br />375 gm (2 1/2 cup) icing or confectioners sugar <br />100 gm (1/2 cup) cocoa powder <br />2 to 4 tbsp milk <br /> <br />Method: <br /> <br />In a large mixing bowl, put in the butter, vanilla and nutella and beat well with a hand mixer. Stir in the icing sugar and cocoa powder and beat using as much milk to get a smooth icing. <br /> <br />Finish the cakes <br /> <br />After the cakes completely cool down, spread the icing on the cake with the help of a piping bag and the desired nozzle. Place a Ferrero Rocher chocolate on each iced cake. <br /> <br />* It is always better to measure flour in a weighing scale for accuracy in baking
