N is for Nutella

Nutella.

Other chocolate spreads are available.

Mmm.

Like Homer in The Simpsons; Mmmmmm.

 

It is the forbidden jar of spreadable yumminess that, when I was a child, was never allowed by my Mother to go in the shopping trolley. And to be honest, now I have children it rarely makes it into the shopping basket as I see it more as a luxury rather than a must have and (if we are being totally honest) The Two Monkeys barely get a look in as they don't have toast for breakfast...Mummy does!

Now I thought about writing about cooking without certain items...like No Wheat or No Gluten or No Fat (not sure I agree with that concept any way) but these topics didn't really strike a chord with me. And whilst I have made the odd gluten free bake, it was always at the request of someone else and not something that I would go for myself. 

In fact for a while this letter of the alphabet had me stumped, I had to turn to my friend (and super duper blogger) Lucy over at The Pie Patch to sound off ideas. In doing so I was reminded of Nutella and to be fair that took less than 5 minutes.  I had (once upon a not so very long ago) baked some delicious cupcakes using this must delicious of ingredients, and as this blog seems to be full of the more chocolatey side of cooking it seemed like a fitting thing to write about. 

But first a confession about why I really don't buy Nutella.

It isn't because of the sugar content or that it is a luxury that I can really do without. It is because I cannot resist it, especially around about 3pm in the afternoon when there is still two hours before my dear husband comes home and I need a little sugar hit to go with my cup of tea. I grab a tea spoon out of the cutlery drawer, open the cupboard where the jar of chocolatey goodness resides, remove the lid and dig out a heaped spoonful before licking the spoon clean.

And its not just my own cupboard either. I will do this when I go to my parents house too...although I just want to say I find the fact they now have chocolate spread hugely unfair. How is it ok for grandchildren to eat but not your own? Anyway, before any of you go eeeewwww, i am never having chocolate spread when I visit your house again. I never go for a second dip with the same spoon! On the rare occasion that one spoon isn't enough, I do actually get a clean spoon and take the jar back out of the cupboard and indulge for a second time.

So there you have it, the truth is out, I am a secret Nutella spread stealer. To my parents I can only apologise, maybe you need to hide the jar when I am around.  To my sister I can say don't worry I have never done this at your house and to my sons...well you're both still too young to understand but I will try and stop so we can have a jar that actually lasts longer.

So back to the cupcakes I mentioned earlier, this was one of the many bakes that I had the where with all to photograph as I went. And looking at the date on the image (March 2012) it can only have been a session of what I like to call naptime baking.  Please excuse the photos aren't as clear as I would like but they were taken on my old HTC sensation and are not a dot on what my Samsung Galaxy now takes.

This recipe uses a very basic chocolate sponge which I haven't copied out here because that is against the rules.

As with all cupcakes I use an scoop to make sure that a) all my cupcakes are the same size which means I wont have to alter the bake time for bigger/smaller ones, and b) that no mess is made on the side of the cases which prevents an even rise.

I always aim to make the amount that the recipe says, if you still have a bit of cake batter left at the end, either use a teaspoon to top up each case or discard it. Don't be tempted to make one extra large cupcake!

 Leave to cool in your tin for about 5 minutes before removing, this will allow any batter that has gone over your case and onto the tin to slightly shrink back and not get stuck. I use a stone muffin pan by Pampered Chef (more about them when I get to P) and it really does produce great results.

 Now here comes the fun bit. Once your cupcakes are completely cooled, cut out a hole in the middle much as you would for fairy cakes, if not a bit smaller. Fill with a chocolate hazelnut spread. Then over the top of the cake and spread filling, add a  chocolate butter cream icing and whole hazelnuts (your own preference as to if they are blanched or not).

As to what to do with the cake bits you cut out...completely your call. I would suggest eating them before someone else does! Or make mini trifles in ramekins for pudding later

So there you are, a tray of  Hazelnut and Chocolate Cupcakes from The Hummingbird Bakery Cookbook, my most favourite cupcake book and it also has the best banana bread recipe too.

A little bit about the Hummingbird Bakery itself; I first discovered their perfectly iced morsels whilst working in South Kensington and fell in love with their red velvets and black bottoms. I even wrote about over here way back in 2009 at my other blog.. In fact, it was the Mary Poppins of cake shops; practically perfect in every way...the only downside was that the venue in question could get quite crowded if you were eating in. When I went on maternity leave and became a stay-at-home-mum it was one of the things I really missed, and now we have moved out of London I miss it even more.