I am so very late, so very late that I actually don't think I deserve to be allowed into the roundup but I asked Sara of Ms.Adventures in Italy who is such a nice and kind person if I could submit something after deadline and she said yes so now I do it. For the last two years I have been following World Nutella Day, hosted by Sara and Michelle of Bleeding Espresso without participating but this year I am because they have changed the rules so now I can participate with the chocolate and hazelnut cream I buy, the Crema spalmabile con nocciola e cacao magro made by Coop that is a Fair Trade product. I actually think it tastes better than Nutella, it's less sweet and more chocolately. But what was I going to make? The main reason to why I buy it in the first place is that I use it as a filling when I make crepes for my children but that felt too ordinary but I still had to make something simple as I really didn't have much time to make it so I went for cupcakes hiding a combination that I really like, nutella (let's call it like that) and prunes. Chocolate and prunes is an old favourite of mine so why not make a nutella and prune filling? The only thing that I would do differently is to put more of the filling into the cupcakes!
CUPCAKES WITH NUTELLA AND PRUNE FILLING
10-12
3 eggs
200 ml /0,85 cup sugar
100 g/3,5 oz salted butter, melted
300 ml/1,25 cup flour
1 tsp baking powder
4 tblsp Nutella or in my case, Crema spalmabile con nocciola e cacao magro di Coop
4-5 prunes, chopped
- Whisk egg and sugar fluffy. Add butter and stir well.
- Sift and stir flour and baking powder into the batter.
- Mix Nutella and the chopped prunes in a small bowl.
- Fill each cupcake form to about half, spoon a good amount of the nutella and prune mix on the batter and then top with more batter so that the filling is completely covered.
- Bake in a pre-heated oven (200°C/390°F) for 8-10 minutes.
Some recipes with prunes here on Lucullian, for more see the recipe index:
STRIPEY WALNUT, PRUNE AND CHOCOLATE TARTS
SMALL CHOCOLATE AND PRUNE TARTS
FARRO AND SOUR CREAM CAKE WITH DRIED PRUNES
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