Chocolate and Hazelnut Cupcakes
Description
This chocolate and hazelnut cupcake recipe will make your cupcakes super rich and moist. The crunch of hazelnuts paired with smooth chocolate creates a perfect balance.
Instructions
- Preheat the oven to 190°C (170° fan)/ 375 F/ gas 5 and oil a 6-hole silicone large cupcake pan.
- Combine the flour, sugar, cocoa, butter, and eggs in a bowl and whisk together for 2 minutes.
- Divide half of the mixture between the moulds, then adds 2 teaspoon of chocolate spread in the center of each one.
- Top with the rest of the cake mixture then transfer the mould to the oven and bake for 20-25 minutes.
- Serve the cakes warm, garnished with your choice of summer fruits and strawberry sauce or whole hazelnuts and caramel sauce.
