This cupcake was inspired by a cake my mum used to make when I was little. It has a moist, fluffy sponge and an incredibly addictive Swiss meringue buttercream frosting laced through with crunchy hazelnut praline. Every single person who has eaten one of these babies has emitted something between a sigh and a moan upon biting into one. Yes, they are THAT good.
Please note: this will make about 30 large cupcakes or even more smaller ones. You can also be divide batter into cake tins to make a spectacular layered cake – you will get 3x20cm/8in or 2x23cm/9in layers. You can halve the recipe to make about 16-18 cupcakes (then you need to halve the buttercream and praline recipes as well).