21 - 23 October 2022 ExCel, London

Brought to you by Food Heaven, this simple, delicious cupcake full of chocolaty, nutty goodness is sure to be a hit with everyone!

Makes 12

For the cupcakes
150g (51/2oz) butter, softened
150g (51/2oz) caster sugar
3 large free-range eggs
150g (51/2oz) self-raising flour
¼ tsp baking powder
70g (21/2oz) dark chocolate, melted
4 tbsp milk
50g (13/4oz) hazelnuts, chopped
For the frosting
125g (41/2oz) chocolate hazelnut spread
100g (31/2oz) soft cream cheese
300g (101/2oz) golden icing sugar
35g (11/2oz) hazelnuts, chopped


1 Preheat the oven to 180˚C/Gas Mark 4. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, until fully combined. Add a spoonful of flour along with each to prevent the mixture from curdling. Sift in the flour, then the baking powder and fold into the mixture until even.
2 Add to the mixture the melted chocolate, milk and chopped hazelnuts and stir well to combine.
3 Divide the mixture between 12 cupcake cases and bake in the oven for 22-25 minutes, until well risen and springy to the touch.
4 To make the frosting, beat together the chocolate hazelnut spread and the soft cream cheese until they are evenly combined. Sift in the golden icing sugar and beat well.
5 Pipe or spread over the tops of the cooled cupcakes with a palette knife, then scatter with the remaining chopped hazelnuts.

When using soft cream cheese in a recipe, it is best to let it come up to room temperature first, as this helps when combining it with other ingredients.


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