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Chocolate and Hazelnut Cupcakes



.Suitable for freezing




minutes cooking time
.180 C°, 350 F°, Gas Mark 4


  • 110g Butter
  • 100g Caster Sugar
  • 2 Eggs
  • 75g Self Raising Flour
  • 25g Cocoa Powder
  • 16 tsp Nutella
  • 75 Unsalted Butter
  • 175g Icing Sugar
  • 45g Cocoa Powder
  • 5ml Milk or Water
Sprinkles to decorate if desired


For the Cupcakes
  1. Cream the butter and sugar together until fluffy and light
  2. beat in the eggs and 1 spoonful of flour
  3. fold in the remaining flour and cocoa powder
  4. Put a small tsp of mixture into each case
  5. add a tsp of Nutella (or other chocolate spread) on top of each cake and top that with the remaining mixture
  6. Cook in a preheated oven for 15-20mins
For the buttercream
  1. Beat the butter until soft
  2. Sift in the icing sugar
  3. Mix in the water or milk to make it fluffy
  4. Sift in the cocoa powder
  5. Pipe or spread onto cakes
  6. Decorate with sprinkles if desired

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