Here’s How To Make It Via The Scran Line :



Nutella Popcorn CupcakesHey guys! This is a bonus video and the second surprise for you guys this week. It’s a way for me to say thank you for helping me reach 100k on Youtube! Hope you enjoy these choco-licious cupcakes wit Nutella Popcorn on top (yes you read right haha) and a surprise Nutella centre!

Watch me make them on YouTube here:

Grab the full recipe here!
http://www.thescranline.com/#!nutella-popcorn-cupcakes/cd4p

Posted by The Scran Line on Wednesday, 27 July 2016





In Words
Magic Ingredients
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
175ml milk




Nutella popcorn (please note, you will have some left over popcorn. You may halve the recipe if you wish)
2 cups air popped popcorn
75 butter
50g brown sugar, packed
2 tbsp corn syrup
50g milk chocolate
¼ cup nutella
¼ teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup Chopped hazelnuts (preferably skinned)




Frosting
1 batch of fluffy buttercream frosting (recipe on www.thescranline.com)
4 tbsp nutella

Instructions To Taste Ride
Preheat the oven to 200°F. Line 2 cookie sheets with parchment paper. Set aside.

Pop your popcorn place in a very large bowl. Set aside.
In a large saucepan, combine the butter, brown sugar, and corn syrup and cook over medium heat until it begins to boil. Allow to boil for about 4 to 5 minutes.

Remove from the heat and stir in the chocolate, Nutella, salt, and vanilla. Stir until the chocolate is melted and smooth.

Pour the mixture over your popcorn, toss gently with a wooden spoon to evenly coat all the popcorn. Transfer the popcorn to the cookie sheets and spread out evenly.

Place the cookie sheets in the oven and bake for 20 to 30 minutes.

Switch the cookie sheets on the racks they are on halfway through the cooking time so they cook evenly on top and bottom. You can also stir it every 10 minutes so it’s evenly coated and cooked. It should start to dry a little bit, if you find it still too moist you can add an extra 10 minutes or so. But since everyone’s ovens are so different I recommend checking it at 20 minutes, then every 5 to 10 minutes after that so you don’t overcook it.

Remove from oven, give the popcorn a good stir, then allow it to cool completely. You can eat it once it cools down, or store in an air tight container for a few days.

Preheat your oven to 180C (356F) or 160C (320F) for a fan forced 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 comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

While your cupcakes are baking and cooling prepare your frosting by adding the nutella to it and mix it until well combined.

Core the center of your cupcakes and fill with nutella. Fit the end of a piping tip with a round tip and frost your cupcakes in a donut swirl. Top with nutella popcorn.

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