Hazelnut mocha cupcakes

1.Preheat the oven to 180°C (160°C fanbake). Line a 12-hole muffin tray with cupcake cases.

2.Toast the hazelnuts on an oven tray in the oven for 5-10 minutes until golden. Remove and cool.

3.Once the hazelnuts are cool, process in a food processor until finely ground. Combine the espresso and milk in a jug and set aside.

4.In a large bowl, cream the butter and sugars together with handheld electric beater until light and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure an even mix.

5.Sift the flour, cocoa and baking powder over the mixture and fold through, followed by the milk and coffee. Finally, fold through the ground hazelnuts and chocolate chips.

6.Divide the mixture between the cases, filling to at least two-thirds full. Bake in the middle of the oven for 20-25 minutes or until a skewer inserted into the middle comes out clean.

7.To make the coffee icing, beat the butter in a bowl with handheld electric beater until smooth and lump free. Add the cream cheese and beat until well incorporated. Slowly add the icing sugar in three batches, mixing well after each addition. Add the coffee and beat on high speed for a few minutes until the icing is light and fluffy.

8.To make the hazelnut praline, place the sugar and water in a saucepan over a medium heat until browned and caramelised. Add the hazelnuts and stir to combine.

9.Pour the mixture over a non-stick baking sheet, spreading out evenly. Leave to cool and set. Once cooled, break praline into pieces for decorating. Store any leftover praline in an airtight container in the fridge or freezer and take out when needed.

10.When cupcakes have cooled, using a piping bag or palate knife, spread liberally with coffee icing and top with a shard of hazelnut praline.