Chocolate Hazelnut Cupcakes

Name: Chocolate Hazelnut Cupcakes
Ingredients: 7 oz dark chocolate, chopped; 9 tbsp butter, chopped; 1 1/4 cups sugar; 3/4 cup water; 1 large egg, lightly beaten; 1/2 cup all purpose flour; 1/2 cup self-rising flour; 1 cup ground hazelnuts; 6 None chocolate balls, quartered; None None powdered sugar or cocoa powder, to dust

10 ingredients

4 steps

Ingredients

7 oz dark chocolate, chopped
9 tbsp butter, chopped
1 1/4 cups sugar
3/4 cup water
1 large egg, lightly beaten
1/2 cup all purpose flour
1/2 cup self-rising flour
1 cup ground hazelnuts
6 None chocolate balls, quartered
None None powdered sugar or cocoa powder, to dust

Directions

1

Preheat oven to 350°F. Lightly grease or line a 12-hole muffin pan with paper liners.
2

In a medium saucepan, combine chocolate, butter, sugar and water and stir over medium heat until sugar dissolves. Cool slightly. Whisk in egg.
3

Sift flours together into a large bowl, then stir ground hazelnuts. Lightly stir chocolate mixture into the flour mixture, until combined. Spoon into paper liners, until two-thirds full. Press two chocolate quarters into each case.
4

Bake 20-25 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes then transfer to wire rack to cool completely. Dust with powdered sugar or cocoa powder to serve.