BIRTHDAY CUPCAKE TOWER

Ready in 50 mins

Makes 9 cupcakes

125g butter, softened

125g caster sugar

2 large free-range eggs, lightly beaten

2tbsp milk

125g self-raising flour

40g cocoa powder

40g hazelnuts, roasted and chopped

125g chocolate hazelnut spread

FOR THE ICING

130ml double cream

125g good-quality dark chocolate, broken into chunks

25g hazelnuts, toasted and chopped

[1] Heat the oven to Gas 5/190˚C. Line a muffin tin with cases. Beat the butter and sugar until light and fluffy. Gradually mix in the eggs and milk, then fold in the flour, cocoa and nuts.

[2] Divide half the mixture between the muffin cases making a small hollow in each. Add 1tsp of chocolate hazelnut spread to each and top with the rest of the cake mixture. Bake for 20 mins until risen and springy to the touch, then leave to cool on a wire rack.

[3] To make the icing, gently heat the cream and the chocolate in a bowl over a pan of barely simmering water until smooth. Spread over each cupcake, scatter with hazelnuts and stack on a towering cake stand.