I am really excited about this recipe! I’ve combined citrus tastes using orange flower water and lemon rind with dark chocolate and hazelnut. Classic yet rich but not too much! 
They taste divine and only needs the smearing of the ganache on the top. I wouldn’t pipe a large swirl on top as it would just be too rich!
Makes 24 large Cupcakes/Muffins
8 oz unsalted butter
16 oz caster sugar
10 oz self raising flour
8 oz plain flour
120ml semi skimmed milk
2 tbsp orange flower water
1tbsp vanilla extract
3 large eggs
You all know how to make the cupcakes by now…
Cream together butter & sugar
Add an egg at a time and cream some more
Slowly add the flour, vanilla, orange water and milk to the creamed mix and carry on mixing for a further 5 minutes
Bake in the oven at 180 for approx 20/25 minutes
Chocolate Ganache
200g good quality dark chocolate
180ml double cream
Gently bring the cream to the boil and pour over the broken dark chocolate. Leave 5 minutes then stir until completely blended. Let cool completely before whisking and topping your cakes.
Garnish with grated lemon zest and finely chopped hazelnuts.
