Cupcakes with Hazelnut Cream & Peanut Cream

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Put all the ingredients except the cocoa and hot water into a mixing bowl and beat until very smooth.

Put half the mixture into another bowl and beat in the cocoa and hot water.

Spoon into the paper cases - 6 plain and 6 chocolate. Bake for about 20 minutes, until a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the peanut buttercream: beat the butter and peanut butter with an electric whisk until smooth. Sift in the icing sugar and salt and beat at low speed until just blended. Whisk in the vanilla and cream until light and fluffy.

For the praline cream: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth.

Beat in the cream and hazelnut spread and continue beating until smooth. If the mixture is too soft to pipe you may need to chill until firm.

Cut the cakes horizontally through the centre.

Put both buttercreams into separate piping bags and pipe on the cake bases as in the photo. Replace the tops and sift a little icing sugar over the plain cakes.

For the chocolate icing: heat the chocolate, butter and water in a heatproof bowl over a pan of simmering (not boiling) water until the chocolate and butter have melted. Set aside to cool.