Recipe:
100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g butter
120ml whole milk
1 egg
Method:
Preheat the oven to 170°C/ Gas 3
1) Put the flour, cocoa, baking powder, sugar, salt and butter in a bowl – use a mixer if you’d prefer – beat slowly until you get a sandy consistency (I used a hand whisk).
2) Slowly pour the milk in to the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well.
3) Spoon the mixture in to paper cases and bake for about 20 minutes or until the sponge bounces back when touched.
4) When the cupcakes are cooled, cut out a small section in the middle and fill each one with a teaspoon of chocolate spread.
To make the frosting I used:
Covers 10-12 cupcakes.
1 tablespoon of chocolate and hazelnut spread
2 tablespoons of butter
8 tablespoons of icing sugar
– combine ingredients together until smooth and not too runny. You can either pipe it on or spread it on, whichever you like.
My decoration is Ferrero Rocher chocolates!
With a Hint of Lemon 