Jamieanne's Nutella Layered Cupcake with Nutella Coffee Frosting

Makes 12

Simple Butter Cupcake

Ingredients

2 cups self-raising flour, sifted

3/4 cup caster sugar

3/4 cup milk

125g butter, melted, cooled

2 x 59g eggs, beaten

1 teaspoon Vanilla Essence

Method

Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.

Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.

Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.

Nutella Coffee Frosting

Ingredients

2 tablespoons butter, softened

2 tablespoons Nutella

1 1/2 cups powdered sugar

1-2 tablespoons milk

1 teaspoon instant coffee

1/2 teaspoon vanilla

Method

In a small bowl, combine 1 tablespoon milk with 1 teaspoon instant coffee and stir until coffee is dissolved.

In a separate bowl, combine butter, Nutella, sugar, salt, vanilla, and the 1 tablespoon coffee-milk mixture. Mix well with electric mixer, adding more milk as needed to make a fluffy spreadable frosting.

Additional Ingredients

Nutella

Chocolate chips

Cut cupcake into two and spread Nutella in between. Now you have a layered cupcake, Nutella/coffee frosting on top, sprinkled with mini chocolate chips.