Butter cupcakes with chocolate-hazelnut Nutella

Description

Soft, creamy muffins with a walnut-chocolate paste just melt in your mouth. They are perfect for tea or just for Breakfast.

Ingredients

Chicken egg

1 piece
Sugar

70 g
Butter

6 Tbsp
Sour cream

170 g
Flour

200 g
Soda

0.5 tsp
Leavening agent

2 tsp
Cocoa powder

1 Tbsp
Coconut shavings

1 Tbsp
Nutella

70 g
Vanilla

1 pack

Cooking

1. Whisk the egg with sugar.

2. Melt the butter Ecomilk and refrigerate.

3. Add the egg mixture to the sour cream and stir.

4. Then add the chilled butter, Ecomilk and mix.

5. Mix the flour with cocoa, vanilla, baking soda, baking powder, and pinch of salt.

6. Sift flour mixture into the bowl with the liquid mixture, and mix well so that the dough was smooth, with no lumps.

7. Fill silicone molds 2/3 of the dough. If you have paper molds, brush them with oil. Bake the muffins in a well-heated oven to 180 C for about 20 minutes.

8. Nutella is mix it with milk and melt in a water bath. Then slightly cooled cupcakes, dip in chocolate mixture and decorate top with coconut flakes or crushed nuts.

Enjoy your tea! PS No Nutella, substitute dark chocolate (50 g). Add to chocolate 3 tbsp milk and melt in a water bath. And on top you can sprinkle the muffins toasted and chopped nuts.

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