Ingredients:
For the Cupcakes:
150g plain flour
150g caster sugar
30g cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
2 large eggs
100ml vegetable oil
120ml milk (dairy or plant-based)
1 tsp vanilla extract
100ml hot coffee (mild–medium strength)
80g chopped toasted hazelnuts
For the Chocolate Hazelnut Buttercream:
150g unsalted butter (softened)
250g icing sugar
3 tbsp chocolate hazelnut spread
1 tbsp cocoa powder
1 tsp vanilla extract
2–3 tbsp milk, as needed
For Decorating:
80g chopped toasted hazelnuts
Extra chocolate hazelnut spread (for drizzling)
12 chocolate hazelnut truffle-style chocolates (e.g., praline-filled round truffles)
Method:
- Preheat the oven to 170°C (fan) and line a 12-hole cupcake tray with paper cases.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt.
- In a separate bowl, mix the eggs, oil, milk and vanilla. Pour into the dry ingredients and whisk gently until just combined.
- Stir in the hot coffee to create a smooth, glossy batter, then fold in the chopped toasted hazelnuts.
- Divide the mixture evenly between the cupcake cases and bake for 18–20 minutes, until a skewer comes out clean. Cool completely.
- For the buttercream, beat the softened butter until fluffy. Gradually add icing sugar, then mix in the chocolate hazelnut spread, cocoa and vanilla. Add milk until smooth and pipeable.
- Pipe generous swirls onto each cooled cupcake, dip the edges in chopped hazelnuts, drizzle with warmed chocolate hazelnut spread, and finish with a truffle on top.
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