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Choc-hazelnut mud cupcakes

Simply divine! - by that's life!
  • 06 Nov 2017
Choc-hazelnut mud cupcakes
Prep: 15 Minutes - Cook: 25 Minutes - Serves 12
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Less is more with these delicious cupcakes.

Ingredients

• 4 free-range eggs, at room temperature
• 2 cups chocolate hazelnut spread
• 1⅓ cups plain flour

Method

  1. Line a 12-hole muffin pan (⅓-cup capacity) with paper cases.

  2. Beat eggs and chocolate spread in a large bowl of an electric mixer until smooth and well combined.

  3. Sift flour over egg mixture. Fold until just combined. Divide mixture evenly among paper cases.

  4. Cook in a moderately slow oven (160°C) for about 25 minutes, or until tops are cracked and just firm to touch. Stand cakes in pan for 10 minutes. Transfer to a wire rack to cool completely.

  5. Dust sifted cocoa over cupcakes and serve with extra chocolate hazelnut spread (optional).

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