Servings
14Cook
20 minThese Easter cupcakes were a lot of fun to make. They are always popular with young and old alike. I tried them out on my daughter and her friends and were a great success.
Chocolate & Hazelnut Cupcakes
INGREDIENTS
For the Cupcakes
- 100g 70% cocoa chocolate
- 6 tbsp milk
- 180g butter, softened
- 180g caster sugar
- 4 large eggs
- ½ tsp baking powder
- 50g ground roasted hazelnuts
- 50g chopped roasted hazelnuts
For the Nutella Ganache
- 125g Nutella
- 80ml double cream
For the Chocolate Buttercream
- 100g 70% cocoa chocolate
- 125g unsalted butter, softened
- 135g icing sugar
- ½ tsp vanilla essence
For the Vanilla Buttercream
- 125g unsalted butter, softened
- 250g icing sugar
- 1 tsp vanilla extract
- Green food colouring gel
In Addition
- Chocolate eggs
METHOD
- To make the cupcakes preheat the oven to 180C/160C fan. Line 2 muffin tins with 14 paper liners.
- Break the chocolate into a heatproof bowl. Heat the milk to almost boiling and pour over the chocolate. Let it stand for two minutes then stir until smooth.
- Beat the butter and caster sugar until pale and creamy.
- Beat in the eggs, one at a time, beating well after each addition.
- Stir in the flour, baking powder and hazelnuts then stir in the melted chocolate.
- Divide the mixture between the cupcake cases and bake in the preheated oven for 18 – 20 minutes until firm to the touch and a skewer inserted into the middle comes out clean.
- Leave the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
- To make the nutella ganache, heat the Nutella slightly until soft, and then stir in the cream.
- Once the cakes have cooled use an apple corer take a small section out of the centre of each cupcake. Fill each hole with a teaspoon of the nutella ganache.
- To make the chocolate buttercream melt the chocolate over water or in the microwave and let it cool to room temperature.
- Beat the butter and icing sugar until smooth, light and creamy then beat in the vanilla essence. Whisk in the chocolate until smooth.
- Spoon the mixture into a piping bag fitted with a small hole nozzle and set aside.
- To make the vanilla buttercream, beat together the butter, icing sugar and vanilla essence until very light and fluffy. Add some of the green food colouring until you have a green grass shade.
- Fill a piping bag fitted with a no. 233 nozzle and pipe the ‘grass’ all over the top of the cakes. Alternatively, spread the green icing over the cakes and use a fork to make the grass.
- Pipe the chocolate buttercream in circles to make the nests and fill with chocolate eggs of your choice.
- Enjoy!
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