Getting into the groove – Christmas Scented Chocolate Cupcakes With Nutella and Sour Cream Frosting
CHRISTMAS SCENTED CHOCOLATE CUPCAKES WITH NUTELLA AND SOUR CREAM FROSTING
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)
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
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.