Cupcakes:
2 large eggs
80 g unsalted butter, melted and cooled
125 ml warm milk
1 box NOMU MiniMakes Chocolate Cake Batter Mix
Ganache & Toppings:
50 g NOMU Organic Dark Baking Chocolate
50 ml cream
8 raspberries
20 g crushed hazelnuts
Dusting of icing sugar, to finish
1. Preheat your oven to 160°C.
2. Line the muffin tray with muffin cups.
3. Whisk eggs until foamy.
4. Combine melted butter and milk, then whisk into the eggs.
5. Add your cake mix and whisk to form a smooth batter.
6. Pour the batter into the prepared muffin liners until filled about 3/4 of the way.
7. Bake for about 25 minutes or until a skewer comes out clean. Allow to cool before decorating.
8. Roughly chop the hazelnuts and lightly toast them in a dry skillet over medium heat until the nutty aroma comes through. Be careful to burn them.
9. Melt the baking chocolate with the cream in a small saucepan until a smooth ganache forms. Allow the ganache to cool and thicken slightly before placing a teaspoon-sized dollop on top of each cupcake.
10. Top each cupcake with a raspberry and sprinkle the toasted hazelnuts on top. To finish, carefully dust with icing sugar.
Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.
We would love to assist you with any issues you may have encountered. Kindly leave your details for us along with a quick message describing the problem you faced. We promise to get back to you as quickly as possible!
Thank YOU for taking the time and effort to add to our growing ‘Mini’ community of deliciousness!
NOMU may very likely be in contact every now and then to send a tasty ‘Thank You’ morsel for your contribution!
