Briony's Big Lunch cupcakes

Briony's Big Lunch cupcakes

Totally scrumptious!


  • 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

To finish

  • 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!