food

Nutella Donut Freakshake Cupcakes

A donut on top of a cupcake gives genius a whole new meaning, especially when Nutella is in the mix.

food

Nutella Donut Freakshake Cupcakes

A donut on top of a cupcake gives genius a whole new meaning, especially when Nutella is in the mix.

Ingredients

Nutella Donut Freakshake Cupcakes

  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk
  • Chocolate sauce to drizzle and fill (recipe: www.thescranline.com)

Donuts

  • 2 1/4 teaspoon active dry yeast
  • 125 milliliters warm water, 110 degrees
  • 110 grams cup granulated sugar
  • 125 milliliters evaporated milk, warmed to 110 degrees
  • 1/2 teaspoon salt
  • 125 milliliters melted butter
  • 1 large egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 400 grams all-purpose flour, then more as needed
  • Aprox 3 - 4 cups vegetable oil, for frying
  • 1 cup Nutella to fill donuts
  • Cinnamon sugar to coat donuts

Frosting

  • 1/2 batch fluffy buttercream frosting (recipe: www.thescranline.com)
  • 4 tablespoons nutella

Steps

Nutella Donut Freakshake Cupcakes

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan-forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar.
  3. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
  4. Next, add milk and eggs in a jug and whisk until well combined.
  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  6. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted.
  7. Core the center of each cupcake and fill with chocolate sauce.
  8. Fit the end of a piping bag with an open star tip and frost cupcakes in a donut swirl. Drizzle with chocolate sauce.
  9. Carefully place donut on top and drizzle with more chocolate sauce. Sprinkle with crushed hazelnuts.

Donuts

  1. In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 teaspoon of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
  2. Add in milk, remaining granulated sugar, salt, melted butter, egg, egg yolk and vanilla.
  3. Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 tablespoons more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip).
  4. Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
  5. Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness.
  6. Cut into doughnut shapes using a 3 inch cookie cutter. Cover and let rise until doubled, about 30 - 40 minutes.
  7. Preheat the oil in a large pot on medium-high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough.
  8. Gently and carefully drop donuts into the oil. Don't add more than three donuts at a time. Cook them on one side until they're a light golden brown then flip them over. Once they're golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
  9. To finish off the donuts simply poke a hole in the top of the donut and insert a piping bag filled with nutella.
  10. Fill the donut. Once all the donuts are filled carefully roll them around in cinnamon sugar

Frosting

  1. Combine frosting and Nutella together until well combined.