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Hazelnut and chocolate cupcakes

Sometimes chocolate alone just won't do, which is why we've added irresistible hazelnut chocolate spread to these cupcakes. Decorate with hazelnuts for extra crunch.

Ingredients :

  • 100 g plain flour

  • 20 g cocoa powder

  • 140 g caster sugar

  • 1½ teaspoons baking powder

  • a pinch of salt

  • 40 g butter at room temperature

  • 120 ml whole milk

  • 1 egg

  • 120 g hazelnut and chocolate spread (such as Nutella)

  • about 36 whole shelled hazelnuts. to decorate

hazelnut and chocolate frosting

  • 250 g icing sugar, sifted

  • 80 g unsalted butter. at room temperature

  • 25 ml whole milk

  • 80 g hazelnut and chocolate spread (such as Nutella)

Recipe :

Preheat the oven to 170°C (325°F) Gas 3 .

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined .

Slowly pour the milk into the flour mixture, bealing well until all the ingredients are well mixed Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula) .

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until the sponge bounces back when touched Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely .

When the cupcakes are cold, hollow out a small section in the centre of each one and fill with a dollop of hazelnut and chocolate spread.

For the hazelnut and chocolate frosting:

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed Turn the mixer down to a slower speed Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed Continue beating until the frosting is light and fluffy, at least 5 minutes.

The longer the frosting is beaten, the fluffier and lighter it becomes Stir in the hazelnut and chocolate spread by hand until evenly mixed into the frosting When the cupcakes are cold, spoon the frosting on top and finish with about 3 hazelnuts per cupcake.


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