Chocolate and hazelnut cupcakes

  • Yield : 12
  • Servings : 12
  • Prep Time : 25m
  • Cook Time : 25m
  • Ready In : 50m



A wonderful treat for afternoon tea.


  • 25g of cocoa powder
  • 60ml of hot water
  • 100g of dark chocolate, melted
  • 100g of butter, melted
  • 220g brown sugar
  • 75g ground hazelnuts
  • 3 eggs seperated
  • coloured sprinkles
  • 180ml of cream
  • 540g dark chocolate, chopped coarsely


Step 1

Preheat the oven to 180 C/350 F. Line the muffin tin with paper cases.

Step 2

Blend in the cocoa with the water in a medium bowl until completely smooth. Stir in the chocolate, butter, sugar, nuts and egg yolks.

Step 3

Beat the egg whites in a small bowl with an electric mixer until soft peaks form: fold into the chocolate mixture in two batches. Fill paper cases three quarters full.

Step 4

Bake the cakes in the oven for 25 minutes. When ready leave in the muffin pan for 5 minutes then place on a wire rack to cool.

Step 5

Make the dark chocolate ganache. Bring the cream to the boil in a small saucepan: remove from the heat. When bubbles subside add the chocolate until smooth. Transfer the mixer into a small bowl and refrigerate for approximately 30 minutes. Beat with an electric mixer until light and fluffy.

Step 6

Spoon the ganache into a piping bag and pipe large swirls of ganache onto the cooled cakes. Sprinkle with coloured sprinkles.



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