Preheat the oven to 180°C, without the rack. Line the cavities of TupCakes Silicone Form with paper liners, place on the rack and set aside.
Using the Extra Chef (with whisk attachment), cream the butter and sugar together. Sift the flour and cocoa. Blend until smooth.
Add the eggs one at a time, thoroughly beating after each one.
Divide batter evenly among the lined TupCakes cavities, filling each 2/3 full. Place 1 piece of chocolate in the center.
Bake for 15 min, at 180°C.
Allow to cool in the mold for 5 minutes, then transfer to a wire rack.
Prepare the icing: place the cream cheese and chocolate spread in the Extra Chef with whisk. Blend until smooth.
Allow cupcakes to cool completely before icing. Spread icing over cupcakes and garnish with chocolate sprinkles.
Ingredients for the cupcakes:
- 100 g unsalted butter
- 150 g white sugar
- 160 g plain flour
- 2 tbsp cocoa powder
- 2 eggs
- 6 equal-sized pieces of chocolate
Ingredients for the icing:
- 150 g spreadable cream cheese
- 150 g chocolate hazelnut spread
- Chocolate sprinkles to decorate