Chocolate Cupcakes

Ingredients:

• 110g soft butter
• 85g self-raising flour sifted
• 25g cocoa sifted
• 110g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 12 heaped teaspoons of Nutella (or other chocolate spread)
• Icing sugar for dusting
• Cupcake cases

Method

1. Preheat oven to 180 deg C
2. Line 12-hole muffin tin with cases
3. Put all ingredients apart from Nutella into a large mixer and whisk for 5 minutes
4. Divide mixture between 12 cupcake cases
5. Bake for 15 to 20 minutes or until firm on top
6. Leave cupcakes in the muffin tin for 2 minutes
7. Take a small sharp knife and cut out a conical shape from the top of each cupcake
8. Pop 1 heaped teaspoon of Nutella into each hole and put the lid back on
9. Press down gently then sprinkle icing sugar over the top of each cupcake
10. Serve while just warm when the Nutella is still liquid