Nougat Stuffed Chocolate Cupcakes

Happy Spring Lovelies!!! This is my first post in the new season and I thought I’d make it a goodie…
It’s been a while since my last recipe, but I promise this is a really good one and worth the wait… I found a chocolate cake recipe on another blog, Add a Pinch, and it looked AMAZING so I thought I would change it a bit and bake cupcakes instead of a cake.

Photo by A Whimsical Chaos

The Cupcakes came out so so good they were very moist and tasted delicious. I also tried something new and added nougat inside the Cupcakes, I wasn’t sure how it would turn out, so it was a trail and “error” recipe, but it worked out great in the end. The nougat kind of melted and just became hard and sticky but it wasn’t bad.
 ** Please note the cupcakes can also be baked without the nougat centre…

Preparation time: + – 30 minutes
Baking Time: 30 minutes
Overall Time: 1 hour and 20 minutes
Yields 16 Cupcakes

1 Nougat Bar – 75g
1 Cup All Purpous Flour
1 Cup Sugar
1/3 Cup Cacao Powder
1 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda (also known as Bicarbonate of Soda)
1/2 Teaspoon Salt
1/2 Cup Milk
1/4 Cup of Vegetable Oil / Sunflower oil
1 Egg
1 Teaspoon Vanilla extract
1/2 Cup Boiling Water
1 Can of Caramel


Cut the Bar of Nougat up into 12 Pieces ( I initially only wanted to bake 12 Cupcakes and the Cupcake mix was enough for 16 Cupcakes – like I said this was a Trial and “error” recipe)
Roll the nougat pieces into Balls and place them in the Freezer.

Pre Heat oven on 180 degrees celsius. Spray Cupcake pans with non-stick cooking spray and put Baking cases into the pan.

Add flour, sugar, cacao powder, baking powder, baking soda and salt to a large mixing bowl. Stir dry ingredients till well combined.

Photo by A Whimsical ChaosPhoto by A Whimsical Chaos

Add milk, vegetable oil, the egg and vanilla extract to the dry ingredients and whisk on a medium speed untill everything is mixed through.

Photo by A Whimsical Chaos

Reduce your whisking speed and add boiling water, be carefull not to burn yourself.
Whisk for another minute untill the mixture turns bubbly, the cupcake mix will be very runny.
Photo by A Whimsical Chaos

Note the Air Bubbles

Note the Air Bubbles

Use a Tablespoon to scoop the cupcake mix into the individual baking cases in your cupcake pan. Add 1 Tablespoon to each baking case. Then take the Nougat balls out of the freezer and add one to each baking case.

Photo by A Whimsical Chaos

Add 1 more tablespoon of cupcake mix to each baking case.

Photo by A Whimsical Chaos

Bake for 30 Minutes. Once done let the Cupcakes cool for 10 minutes.

Photo by A Whimsical Chaos

Soften the can of Caramel and Ice the cupcakes.

Photo by A Whimsical Chaos

Photo by A Whimsical Chaos

Serve and Enjoy!

They are truly addictive so be carefull not to eat them all…. or just eat all of them haha




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