Last week marked the important occasion of global Nutella day. It felt appropriate to make a batch of  Nutella-filled and Nutella-topped chocolate cakes to celebrate. I should say up front that this is a cheat’s version, or rather as I prefer to say the more efficient chef’s version!

I find it a fascinating coincidence that Mr Rocher, of Ferraro Rocher fame and inventor of world-favourite Nutella, actually passed away in 2015 on World Nutella Day. At the grand age of 89, this seems a fitting farewell.

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Nutella Cupcake Recipe (of sorts!):

I feel quite time-poor at the moment, with maximum 15-20 minute blocks of time between baby changing/ feeding/ comforting/ wandering the streets of Leighton Buzzard to help get our beautiful baby calm and sleepy.

Therefore, I use a shortcut to get to wonderfully moist chocolate sponges. I preheat the oven to 180 degrees centigrade, and then get my magic ingredient- Betty Crocker chocolate sponge mix. Just add water, eggs and vegetable oil.

After 18-20 minutes, you should have springey, moist chocolate cupcakes. Leave them to cool for ten or so minutes, until cool to touch. Then using a sharp knife, cut a conical shaped wedge of sponge in to the middle of each cupcake. Carefully remove the top, stick in a small teaspoon of Nutella in to the well in the middle of the cake, and replace the sponge top. This gives the melt in your mouth Nutella middle 🙂

Next, to top your cakes with prettily piped Nutella icing and roasted hazelnut pieces. I have used several Nutella icing recipes over the years, and I do like this one as the proportions work well in terms of flavour (not too buttery, nice and chocolatey) and consistency (firm enough to pipe). https://charlotteslivelykitchen.com/nutella-buttercream/

You can pipe or just smear this on to your cakes, depending on time available, and then sprinkle the cupcakes with toasted chopped hazelnuts, available in the nuts section of the supermarket.

Finally, brew a cup of tea – or perhaps in honour of Mr Ferraro, a shot of espresso coffee – and enjoy!

Due to the moist nature of the sponge these cakes will keep well in the fridge for up to five days.

For more Nutella based recipes visit https://www.nutella.com/en/uk/recipes-with-nutella