Butterfly Cakes

I saw a recipe for Nutella cupcakes in a magazine a few months ago and I fancied trying them; unfortunately, the recipe used oil in the cake mixture which I don’t like doing and so I made these using a basic cake recipe and some slight alterations.

Ingredients:

For the cakes:

100g butter

100g sugar

1 desert spoon of chocolate hazelnut spread

2 eggs

100g flour

25g cocoa powder

For the filling:

12 teaspoons of chocolate hazelnut spread

Extra bits for decoration

 

Method:

  1. Cream the butter and sugar.
  2. Add a spoon of chocolate hazelnut spread and beat till thoroughly combined.
  3. Add the eggs.
  4. Add the flour and cocoa powder.
  5. Share the mixture between 12 cake cases; I used a silicon cake tray but anything will do really.
  6. Bake for 15 minutes at 180 C or until springy to the touch.
  7. Leave to cool.
  8. To decorate, cut out a circle from the centre of each cake; cut the bit you’ve taken out in half, this will form the butterfly wings.
  9. Fill with a teaspoon of chocolate hazelnut spread and place the cake wings on top.
  10. Add chocolate chips, sprinkles or any other form of decoration you wish to add.

Enjoy!

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