The Bakinglady 

Makes 12 large cupcakes

What you need

50g cocoa

6 tablespoons hot strong coffee

3 medium eggs

50mls milk

175g self raising flour

1 teaspoon baking powder

100g vegetable oil

300g soft light brown sugar

½ teaspoon salt

1 level teaspoon vanilla extract

Frosting

75g butter

100g icing sugar

10mls milk

1 level tablespoon cocoa powder

125g chocolate and hazelnut spread

½ teaspoon hazelnut essence (available online) or a few drops of almond essence if unavailable

To decorate

36 whole blanched hazelnuts

100g caster sugar

1 tablespoon water

12 large milk chocolate buttons

½ teaspoon vegetable oil to make the buttons shiny

1 tablespoon finely chopped toasted hazelnuts

What you do

Preheat the oven to 180c or 160c for a fan assisted oven and place 12 large muffin paper cases into a 12 hole muffin pan

Place the cocoa powder and strong coffee into a mixing bowl and mix to a smooth paste then add the remainder of the cake ingredients and beat with an electric mixer for two minutes or three minutes by hand.

Divide the mixture between the muffin cases and bake in the preheated oven for approximately 25 minutes or until the cakes are well risen and firm to the touch. Leave to cool in the tin or the paper cases will start to come away from the cakes.

Whilst the cakes are cooling make the frosting by placing the butter, icing sugar, chocolate hazelnut spread, hazelnut essence and milk into a medium sized bowl and beating until the mixture is smooth, soft and creamy. Place into a piping bag fitted with a large star nozzle.

Place the caster sugar and the tablespoon of water into a small non-stick, heavy saucepan and stir gently over a low heat to dissolve the sugar then turn the heat up and boil the sugar syrup rapidly until it goes a golden caramel colour. Immediately place the base of the saucepan into cold water to stop the caramel from cooking any further.

Place the whole blanched hazelnuts into the caramel and leave for 2-3 minutes to cool a little then remove them individually and place onto a sheet of baking parchment to harden.

Rub the large chocolate buttons with a little vegetable oil to give them a lovely shine.

To finish the cakes, pipe a swirl of frosting on top of each cake then top with a shiny chocolate button, three caramelised hazelnuts and a sprinkle of finely chopped toasted hazelnuts