This weekend was World Nutella Day (no, really) and since I have fond memories of Mister North and I sharing a jar of this hazelnut infused wonder on family holidays to Italy and then keeping the jar as a drinking glass, I thought I would have to do something to acknowledge the day. Since I had a group of friends coming round for tea and cake, cupcakes sounded just right!
There is a recipe for ‘chocolate and hazelnut cupcakes’ in The Hummingbird Cookbook, but since I really don’t like their recipes with their reliance on milk in the sponge, I decided to use this recipe which can be made gluten free as well.
Since I have no gluten issues, I didn’t have the makings for those cupcakes and decided to use the standard recipe instead, so I cannot comment on how the gluten free ones turn out. Both recipes look very easy and follow the standard method for making a cake. I followed it exactly apart from going freehand with the Nutella as I figure life was too short to measure out a 1/4 cup of it as it isn’t the most malleable consistency, and it’s unlikely anyone would complain about them being too chocolately or too hazelnutty!