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.