Brownie cupcakes recipe

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  • Yield: 12 cupcakes


  • 7 oz (200 g) hazelnuts
  • 6 oz (175 g) butter
  • 5 oz (150 g) sugar
  • 4 oz(100 g) muscovado sugar
  • 3 oz (75 g) good quality cocoa powder
  • 2 fl oz (50 ml) golden syrup
  • 1 pinch salt
  • 4 oz (100 g) plain flour
  • 1 tsp baking powder
  • 3 free-range eggs
  • 4 oz (100 g) good quality dark chocolate, 70% cocoa slids
  • lightly whipped cream and fresh raspberries, to serve
How to Make It
  1. Preheat the oven to 200°C (400°F/gas 6).
  2. Roast the whole hazelnuts in the middle of the oven for 6–10 minutes. Let them cool, then rub away most of the skin with the help of a tea towel.
  3. Beat the butter, sugar and muscovado sugar until creamy.
  4. Mix in the cocoa, syrup and salt. Mix the flour with the baking powder.
  5. Beat one egg at a time into the mixture and fold the flour in last.
  6. Coarsely chop the chocolate and mix it together with the whole hazelnuts into the mixture.
  7. Set out paper muffin cups in a muffin tin and fill the cups two-thirds full with batter.
  8. Lower the oven temperature to 180°C (350°F/gas 4.
  9. Bake in the middle of the oven for around 20 minutes. Test for doneness with a toothpick; they should be a little sticky in the middle.
  10. Serve topped with whipped cream and fresh raspberries.

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