Frozen Nutella Cupcakes
A no-bake little gem: a tender biscuit-and-Nutella base, a vanilla ice cream center full of chocolate flakes, and a glossy ganache on top. Pure crowd-pleaser, no oven required.
🛒 Ingredients
12 servings
- 350 g chocolate hazelnut spread (Nutella-style)
- 1 packet (200 g) cornstarch shortbread biscuits (Petit Beurre style)
- 170 g dark baking chocolate
- 170 ml double cream (30% fat)
- 1 tub (500 ml) vanilla ice cream with chocolate flakes
- 12 paper muffin liners
🛍️ Recommended tools
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Directions
- 1
Blitz the biscuits in a blender until finely ground. Tip the crumbs into a bowl, add the chocolate spread and fold with a spatula until you get a smooth, pliable dough.
- 2
Press a generous spoonful of the mixture into the bottom of 12 muffin liners, packing it down with the back of a spoon. Chill in the freezer for 10 minutes to firm up.
- 3
Top each base with a scoop of ice cream and smooth the surface. Return to the freezer for at least 2 hours, until fully set.
- 4
Just before serving, melt the chocolate over a bain-marie, pour the hot cream over it and stir from the center to make a smooth, glossy ganache.
- 5
Carefully unmold the frozen cupcakes, spoon the ganache over the top and serve straight away.
💡 Chef's Tip
Take the cupcakes out of the freezer 5 minutes before serving: the base turns softer and the ganache slices better. They keep in an airtight box in the freezer for up to 2 weeks.
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