For the muffins
200 grams plain flour
25 grams unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
200 grams vanilla yoghurt
100 ml piping hot water
2 teaspoons espresso powder
100 grams butter
100 grams sugar
1 medium egg
For the filling
100 grams Nutella
For the frosting
500 ml double cream
2 tablespoons icing sugar
2 teaspoons espresso powder
2 teaspoons cocoa powder
Preparation
To make the muffins, start by adding the espresso powder to the hot water and mix until dissolved, then set it aside to cool down to room temperature. Sift together the flour, cocoa powder, baking powder and baking soda. In another bowl, beat together the softened butter and sugar on medium speed until light and fluffy (about 2-3 minutes). Add the egg and beat until combined. Add half of the dry ingredients, along with half of the yoghurt and half of the coffee mixture, blend well and repeat one more time and blend well.
Line a standard size 12 cup muffin tin with paper liners, and divide the batter evenly between them. Bake the muffins in a preheated oven, at 180˚C (350˚F), for 5 minutes, then take them out of the oven, add two teaspoons of Nutella into the centre of the each muffin, then return them to the oven and bake for additional 10-15 minutes. Nutella will sink a little into the muffin, but not all the way to the bottom. Set them aside to cool completely before frosting.
For the frosting, divide the double cream into two parts. Whip one half of the cream until stiff peaks form, then put it in the fridge until the rest of the frosting is ready. Take the second half of the cream, add the icing sugar, espresso powder and cocoa powder and whip until stiff peaks form. Put each half of the frosting into separate decorating bags, cut off the tips, then put both bags into the third bag fitted with a large nozzle (Wilton 1M works best). Pipe frosting swirls on each cupcake and serve. Yields 12 cupcakes.
