Individual Chopped Nut Cakes
- For the cupcakes
- ½ cup butter (softened)
- ½ cup superfine caster sugar
- ⅔ cup self-rising flour (sifted)
- 2 Tbsps cocoa powder
- 1 pinch Baking powder
- 2 eggs
- For the topping
- ½ cup unsalted butter
- 1 cup chocolate hazelnut spread (Nutella)
- 1 ⅔ cups powdered sugar
- 1 Tbsp cream (35% fat)
- To decorate
- 1 cup roasted, chopped Hazelnuts
How healthy are the main ingredients?egg
For the cupcakes: preheat the oven to 190°C (170° fan) 375°F gas 5. Place 12 paper cases in a 12 hole bun tin.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Place on a wire rack and leave to cool completely.
For the topping: beat together the butter and hazelnut spread until smooth and combined. Gradually sift in the icing sugar, beating until smooth. Beat in the cream.
Spoon into a piping bag and pipe a generous swirl on top of each cake. Sprinkle with chopped hazlenuts