Getting into the groove – Christmas Scented Chocolate Cupcakes With Nutella and Sour Cream Frosting

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I keep on doing my best over here, trying to get into that Christmas spirit and I have actually been doing some decorating with my youngest daughter who at nine obviously cares very much about Christmas. To be honest, all female beings in this family care about it (though I am lazy and prone to procrastination but I suppose that comes from being the one responsible of the Christmas department), I don’t know if you ladies out there have the same feeling but male items seem so less attached to that kind of thing. I’m happy I am not a man.

Chocolate Cupcakes With Christmas Scent and Nutella Topping-4Christmas Scented Chocolate Cupcakes With Nutella and Sour Cream Frosting

Now I have been buying quite a lot of nice cupcake paper forms lately and to avoid a too large stash of them, I decided to make cupcakes and as I am also trying to get into the groove of Christmas cooking and baking, I decided to make them a little reminiscent of that season by adding finely chopped candied orange peel and cranberries, not too much, just to give it that tinge of Christmas. I have already used the Nutella and sour cream topping for these gluten-free chocolate chocolate cupcakes and if you want to make a gf version, I suggest you just add the chopped fruit to that recipe!

Chocolate Cupcakes With Christmas Scent and Nutella Topping-3

CHRISTMAS SCENTED CHOCOLATE CUPCAKES WITH NUTELLA AND SOUR CREAM FROSTING
12-14 cupcakes

40g/ 1,4 ounce finely chopped candied peel
40 g/ 1,4 ounce finely chopped dried cranberries
3 tbsp Marsala wine (you can use dry sherry if you cannot get hold of Marsala)

3 eggs
150 ml sugar
125 g/ 4,4 ounce melted butter
200 ml normal flour
100 ml wholewheat flour
1 tsp baking powder
4 tbsp cocoa powder

frosting:
300 g/ 3,5 ounce Nutella
200 g/ 7 oz sour cream

   Put the finely chopped candied orange peel and dried cranberries in a small bowl and add the Marsala, stir and let it marinate for at least an hour, I let it soak overnight.

   Whisk eggs and sugar foamy in a bowl, add butter and the chopped fruit and mix well.

   Sift flours, cocoa powder and baking powder into the bowl and stir until it is smooth. Spoon the batter into cupcake forms and bake in a pre-heated oven (175°C/350°F) for about 10 minutes, they are better if you don’t over bake them.

  While the cupcakes cool down, whisk sour cream and Nutella until smooth and shiny and then pipe the cream on top of the cupcakes.

Chocolate Cupcakes With Christmas Scent and Nutella Topping-6

L