Ingredients and Equipment

Equipment
Mixing Bowl
Spatular
Small Whisk*
Scales
Cupcake/Muffin Tray
Cupcake Cases
Tubs/Bowls for weighting and storing ingredients

Cake Batter
110g Room Temperature Unsalted Butter
60g Light Brown Sugar
50g Golden Caster Sugar
2 Medium or Large Eggs
100g Self-Raising Flour
1/2tsp Baking Powder
1tsp Ground Cinnamon
10g Cocoa Powder
100g Dark Chocolate - more for chips
30g Ground Hazelnuts
50g Roughly Chopped Hazelnuts - more for toppings

*Small Whisk not necessary but very useful for getting air in the batter for fluffier cakes

Method

Pre-Prep Before Baking
Pre-Heat oven to 180ᵒ
Weigh out your ingredients mixing the flour, baking powder, cocoa, and cinnamon together.
Cut your butter into small cubes and if it is not already room temp either leave it to soften or warm it in the microwave on 20-40% until soft

Cake Batter
Take your room temperature butter, Light brown and caster sugars and cream them together in a large mixing bowl. I used a small spatular to combine the ingredients together at first.

For a lighter, fluffier cake, you can take a small whisk and thoroughly whisk this mixture to work air into it. It will get lighter in colour the more air you work into it.

In a separate bowl, crack your eggs, making sure to remove the inevitable small piece of shell before continuing. Whisk these eggs and add it to the sugar and butter mixing until pretty smooth.

Melt the dark chocolate and then whisk it into the wet ingredients. Then add the Ground hazelnuts and mix in. Leave this to sit for a minute before beginning to add your flour mixture to the wet ingredients.

Now is s good time to tidy up a little and get your cupcake cases set out in the tray ready.

Sieve a third of the flour into the bowl. Here I would recommend folding the wet ingredients over the top of the flour to avoid it spraying up. Whisking the flour in and then continue with another third. Then the final third.

Once the batter is well-combined add your chopped hazelnuts and chocolate chips. You can pretty much add however many you want so long as theyre coated by batter so go nuts! (I couldn’t help myself there, sorry, not sorry.) The more chips and nuts you add the crumblier the final cakes will be.

Place into the oven for 15 minutes and check doneness with a toothpick of a thin chopstick.

Toppings

These cakes are great on their own but are even better topped with your favourite chocolate hazelnut spread and a sprinkling of ground of finely chopped hazelnuts for a little added crunch.

Serve and enjoy!