Ingredients:
For the batter:
- 125g soft unsalted butter
- 115g self raising flour
- 10g cocoa powder
- ¼ tsp baking soda
- 115g caster sugar
- 10g lights soft brown sugar
- 25g smooth hazelnut butter
- 2 eggs
- 1 ½ tbsp whole milk
For the icing:
- 150g butter
- 340g Sugar
- 60g hazelnut butter
- 3-4 tbsp whole milk
For the decoration:
- Melted chocolate
- Chopped hazelnuts
- Chocolate ganache
- Toasted hazelnuts
For the chocolate ganache:
- 100ml double cream (boiled)
- 100g chopped dark chocolate chips:
Method:
For the batter:
- Put some butter in a large bowl.
- Sieve the plain flour, cocoa powder, baking soda, caster sugar and light soft brown sugar
- Add the hazelnut butter, eggs and mix for 1 minute until it’s all fully combined.
- Add the milk and mix for 30 seconds.
- Scoop the batter into cupcake cases and bake at 170’c for 18-20 minutes.
For the icing:
- In a large bowl, beat the butter and hazelnut butter for 5 minutes until pale and fluffy.
- Add icing sugar in 2 parts, mixing well in between each one.
- Add the milk and mix for 30 seconds.
For the chocolate ganache:
- Pour the boiled double cream over the chopped dark chocolate. Leave it to sit for a minute then mix. Let it cool down before using.
For the decoration:
- Pout the chocolate ganache into a piping bag.
- Use an apple corer to make whole in your cupcakes. Make sure you don’t make a hole all the way to the bottom of the cupcake.
- Fill the whole with chocolate ganache that you had made earlier.
- Add a toasted hazelnut in the middle of each cupcake.
- Pipe the cupcakes with the icing once they are cool.
Cover them with melted milk chocolate and cover with a layer of chopped hazelnuts.