|20 g g||Cocoa Powder Cocoa Powder|
|180 g g||Flour Flour|
|300 g g||Caster Sugar Caster Sugar|
|1 tsp tsp||Bicarbonate of Soda Bicarbonate of Soda|
|0 tsp tsp||Salt Salt|
|0 tsp tsp||Baking Powder Baking Powder|
|2 large large||Eggs Egg|
|180 ml ml||Water Water|
|3 tbsp tbsp||Vegetable Oil Vegetable Oil|
|1 tsp tsp||Vanilla Extract Vanilla Extract|
For the Icing
|225 g g||Butter Butter|
|150 g g||Icing Sugar Icing Sugar|
|2 tsp tsp||Vanilla Extract Vanilla Extract|
|115 g g||Dark Chocolates Dark Chocolate|
|melted and slightly cooled|
|100 g g||Chocolate Spread Chocolate Spread|
|1 tbsp tbsp||Milk Milk|
Chocolate Hazelnut Easter Cupcakes
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line two standard 12-cup muffin tins with paper liners.
In a large bowl, combine the cocoa powder, flour, sugar, bicarbonate of soda, baking powder and salt.
Add the eggs, warm water, oil and vanilla to the dry ingredients. Stir to combine until the batter is smooth.
Fill the prepared muffin cups to two-thirds full. Bake for 20 minutes or until the tops of the cupcakes spring back when touched. Cool on a wire rack.
In a large bowl, beat the butter and icing sugar for one minute until well combined. Mix in the vanilla.
Add the melted, cooled chocolate and beat until combined, then beat in the Chocolate spread.Pipe the icing onto the cooled cupcakes and enjoy!