Presenting Charishma in her own words
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Hey, This is Charishma from Cherie’s Stolen recipes…….yes STOLEN….you heard it right, I get a lot from people……..few laugh and have an amused look on their face……. ‘why stolen’…


When I started this blog and I had to come up with a name… ‘Cherie’s Stolen recipes’ was what came to my heart and mind in a split second…and I went with it….few use words  like adapted from…borrowed from….recipe source etc etc……well…I chose to use ‘Stolen’ ….guess I love humor .


I have to mention my mom here…coz if I do not …I  will get a major smack on my head, all the Mangalorean recipes on my blog are because of her….except for my Chicken Ghee roast (sorry I had to mention that, ghee roast gets the highest hits on my blog and I have to take credit for it:)


This is the first time I am doing a guest post, I never thought anyone would ever ask me:) Thank you Priya for this opportunity and making me feel worthy enough to do a guest post on your amazing blog…


When Priya asked me to do this guest post…the first thing that came to my mind was ‘I gotta bake something’….Iam at peace and I can hear music  whenever I bake. 

Anyone who is a frequent visitor to my blog would know that I am a chocoholic….so here is a Nutella filled chocolate cup cake topped with Nutella frosting….its like heaven for a chocoholic like me……

 Ingredients


For Chocolate Cupcake (Recipe source :Hummingbird Bakery Cake days)

• 80g  Unsalted Butter, softened
• 20g Caster Sugar
• 200g All purpose Flour
• 40g Cocoa Powder
• 1/4 tsp Salt
• 1tbsp Baking Powder
• 2 Eggs
• 240ml Milk

For Filling

• 1/2 cup Nutella

For Nutella Frosting

• 113g Butter
• 1 cup Nutella
• 200g Powdered/Icing Sugar
• 1tsp Vanilla
• 1 to 2 tbsp Milk

Method


For Chocolate Cupcakes


Preheat oven at 190 degree and line muffin pan with muffin cases.


In a bowl combine butter, sugar, flour,cocoa powder, salt, baking powder. Using an electric beater or hand whisk beat on low speed till the ingredients are sandy in consistency and no large lumps of butter remains.


In a bowl combine egg and milk,mix together with a hand whisk.Pour egg and milk mixture into the dry ingredients, beat on low speed will well combine.Now increase the speed to medium and whisk till you get a smooth and even batter.


Using a spoon or ice cream scoop fill the muffin cases 2/3 full.Place in preheated oven and bake for 18 to 20 minutes or till done.


Once the cupcakes are baked ,remove from oven and let it cool in the muffin trays over a wire rack.Let the cupcakes cool completely before filling and frosting them.


Nutella Frosting


Combine butter,nutella, sieved icing sugar and vanilla in a bowl and beat till light and fluffy.Add enough milk to get a smooth frosting.Fill the piping bag with prepared frosting. 


To assemble


Once the chocolate cupcakes are completely cooled, using a sharp knife cut a circle in center of the cupcake and remove a small chunk of cake and keep aside.Repeat the same with all the cupcakes.
Now using a spoon or a cookie scoop fill the holes in the cupcakes with Nutella.Place the cake chunk on top of the nutella and cover.
Pipe the nutella frosting on the nutella filled chocolate cupcakes. Sprinkle with some edible silver balls.