Briony's Big Lunch cupcakes
- 175g self raising flour
- 25g cocoa powder, sifted
- 4 medium eggs
- 100g unsalted butter, softened
- 100g Nutella or another chocolate / hazelnut spread
- 175g caster sugar
For the chocolate ganache
- 300g dark chocolate
- 300ml double cream
- 4 tbsp chocolate / hazelnut spread
- Crushed roasted hazelnuts
Pre-heat ovent o 190C / 170C fan, and line a cupcake tray with 12 cupcake cases.
Place all the sponge ingredients into a bowl and beat with an electric whisk until smooth and combined. Divide the batter between the cupcake cases. Bake for 15-20 minutes until risen and a skewer comes out clean. Set aside to cool.
To make the ganache, first break the chocolate up into a bowl. Pour the cream in a pan and heat until almost boiling, then pour over the chocolate pieces. Leave for 5 minutes, then stir well to combine. Cover and chill in the fridge for an hour.
Once cool, cut a 1cm hole in the middle of each cupcake. Use a teaspoon to fill the hole with chocolate and hazelnut spread.
Whisk up the ganache until thickened. Put in a piping bag with a nozzle of your choice and pipe onto the cupcakes. Sprinkle over the hazelnuts and enjoy!