MOCHA, CARAMEL & HAZELNUT MUFFINS

MAKES 12 PREP 20 MINS COOK 15 MINS

Preheat oven to moderate, 180°C. Lightly grease a muffin pan. Make a 440g classic chocolate cake packet mix following instructions, dissolving 2 tsp coffee granules in milk. Divide mixture between recesses. Break a 180g block caramel chocolate into cubes and freeze. Press one piece into the top of each. Bake 15 mins. Cool in pan 5 mins. Transfer to a wire rack to cool completely.

CHOCOLATE BUTTERCREAM In a large bowl, using an electric mixer beat 250g softened butter and 2 tsp vanilla extract together until creamy. Gradually add combined sifted 3 cups icing sugar and ¼ cup cocoa, beating until well combined. In a small bowl, combine 2 tbsp milk and 1 tsp coffee granules have dissolved. Add to buttercream, beating well. Transfer to a piping bag fitted with a fluted nozzle. Pipe onto cooled muffins. Sprinkle with ½ cup chopped roasted, skinless roasted hazelnuts.