Food

Choc-hazelnut mud cupcakes

Simply divine!
12
15M
25M
40M

Less is more with these delicious cupcakes.

Ingredients

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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