Chocolate and hazelnut cupcakes

Chocolate and hazelnut cupcakes

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Baking is one of those things which is great at bringing back memories. I can bake something, and it instantly reminds me of when I first baked it, or when I thought of the idea for the recipe.

These cupcakes are an example of just that. I first made some nutella cupcakes about two years ago, in the summer of 2012, on a sunny day just like the ones we’ve been having, and they were very good. This ones though, are better, baked with ground hazelnuts, prettier cupcake cases, and the help of a sister!

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I then forgot about nutella for a while (how on earth I could have done this I have no idea!), until we stayed in a hotel during a weekend in London recently, and I rediscovered it! So these cupcakes are a little reminiscence, both to nutella and to my 17 year old self.

Chocolate and Hazelnut cupcakes

For the cakes:

  • 150g softened butter
  • 150g caster sugar
  • 3 eggs
  • 100g self-raising flour
  • 30g cocoa powder
  • 50g ground hazelnuts
  • 30ml milk

For the frosting:

  • 80g softened butter
  • 300g icing sugar
  • 50g nutella
  • 2 tbsp milk

For the topping:

  • 30g toasted hazelnuts, roughly chopped
  • 30g chocolate chips

Pre-heat your oven to 180°C

  1. Beat the butter and sugar together until light and fluffy, then add the eggs and beat well again.
  2. Stir in the flour, cocoa and ground hazelnuts, then beat in the milk.
  3. Spoon the mixture into 12 cupcake cases, and bake for 20 minutes, until the sponge springs back when you touch it.
  4. While the cakes are cooling, make the frosting by beating the butter, icing sugar, nutella and milk together until smooth.
  5. When the cupcakes are cool, ice them with the frosting and decorate with the hazelnuts and chocolate chips.

 

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