But, of late, it’s the creation of new recipes that gets me tingly all over. I actually get a thrill from trying new flavor combinations using various ingredients.
Today’s recipe is one such combo: a chocolate cupcake made more-ish with the addition of gianduia in the batter together with a quarter-cup of the most sinister bittersweet chocolate I could get my hands on. The resulting cupcakes were actually lighter than those I usually bake and the tops were like crackly-crisp sugar wafers with a deliciously nutty flavor. The crumb underneath was fluffy and full-flavored with the semi-melted chocolate morsels adding oomph to both the taste and texture.
These are perfect for afternoon tea when paired with a pot of either a really good Darjeeling or a spicy chai blend. You can also serve these as a tres chic dessert if you have guests coming for dinner. Trust me: they’ll be thrilled to get such a treat.
Tortini di Gianduia
- 1 cup all-purpose flour
- 1 cup granulated white sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons cooking oil
- 1/4 cup Nutella or any similar hazelnut spread
- 1 teaspoon baking powder
- 1/2 cup milk
- 1/4 cup hot water
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1 egg
- 1/4 cup dark chocolate chips
Preheat your oven to 350 degrees / Gas Mark 4. Line the cups of a standard muffin pan with paper cupcake liners.
Cream together the sugar, oil, and gianduia. Add the egg and beat until well-combined. Add the water and milk; stir till well-mixed. Sift in the dry ingredients; add the chocolate chips and mix to achieve a smooth batter. Pour about 1/4 cup of batter into each muffin cup.
Bake for fifteen to eighteen minutes; makes approximately 10 cupcakes.