Nutella Donut Freakshake Cupcakes
50g cocoa powder
175g all-purpose flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
Chocolate sauce to drizzle
2 1/4 tsp active dry yeast
125ml warm water, 110 degrees
110g cup granulated sugar
125ml evaporated milk, warmed to 110 degrees
1/2 tsp salt
125ml melted butter
1 large egg
1 egg yolk
1/2 tsp vanilla extract
400g 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
½ batch fluffy buttercream frosting (recipe: www.thescranline.com)
4 tbsp nutella
In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 tsp 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.
Add in milk, remaining granulated sugar, salt, melted butter, egg, egg yolk and vanilla.
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 Tbsp 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). 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.
Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3 inch cookie cutter. Cover and let rise until doubled, about 30 - 40 minutes.
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. 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.
To finish off the donuts simply poke a hole in the top of the donut and insert a piping bag filled with nutella. Fill the donut. Once all the donuts are filled carefully roll them around in cinnamon sugar
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. 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.
Next, add milk and eggs in a jug and whisk until well combined.
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.
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.
To prepare the buttercream frosting simply combine frosting and nutella together until well combined.
Core the center of each cupcake and fill with chocolate sauce.
Fit the end of a piping bag with an open star tip and frost cupcakes in a donut swirl. Drizzle with chocolate sauce. Carefully place donut on top and drizzle with more chocolate sauce. Sprinkle with crushed hazelnuts.
STORAGE: store in an airtight container for up to 1 day. The cupcakes can be baked, filled and frosted up to one day in advance but the donuts must be made on the day you serve them. Preferable up to 2 hours before people bite into them to ensure they stay soft and fluffy.
CAKE: Recipe can be used for an 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the center comes out with moist crumbs.