The Gianduiotto is a Piemontese chocolate whose shape is similar to an upturned boat. It is the speciality of Turin, and takes its name from gianduja, the preparation of chocolate that is used for gianduiotti and other sweets, including Nutella, witch the taste is very very similar!
So we have a piece of chocolate that taste like nutella, why don’t we make a cupcake of it??
- 175 gr Self raising flour sifted
- 150 gr Softened salted butter
- 150gr of caster sugar
- 3 eggs
- 1 teaspoon of vanilla extract (Use the dark one, real vanilla extract, not the clear one witch is only flavouring)
For your Icing:
- 250 gr of softened unsalted butter (I usually use lurpack unsalted butter because is whitest butter I’ve found in UK until now!)
- 250 gr of icing sugar
- 1 teaspoon od vanilla extract (reed above)
- 18 Gianduiotti
- 3 tablespoon of Nutella
Preheat your oven at 180 degrees.
Beat together the eggs and the sugar until you have a nice fluffy smooth pale cream. Add the butter and the vanilla for the cakes and mix until it’s all blended in. Fold in the flour and beat it until it’s again nice-fluffy-smooth-pale! Scope the mixture in 12 cupcake cases held in a muffin tin. The perfect amount of mixture is a ice-cream scoop full (1 cm under the edge of the case).
Bake your cakes for 25-30 minutes at 180 degrees. Until the surface is nicely golden and the cakes are soft, but stable at touch.
While you pretty cakes are cooling down inebriating you with their amazing smell you need to start your icing.
Cream the butter wishing very vigorously, add the vanilla and 50 gr of icing sugar at the time. Once all the sugar is in make sure your icing is fluffy.
Taste it…. isn’t it heaven? Brilliant, keep going!
With a small sharp knife dig a hole in the center of your cakes, it has to be large enough to fit half of a gianduiotto that you a are going to place in. Put the icing in a piping bag with the largest nozzle you can find and pipe it on you cupcake.
Into another piping bag with the smallest nozzle you have put the 3 spoons of nutella and decorate your cakes freely until you run out. Place as a nice finishing a whole gianduiotto on top of the cake.
Your guests are going to have a nice surprise with the extra chocolate in the cupcake, and you are going to love the Gianduiotti chocolates! Trust me!