Prue Leith served up delicious chocolate and mayonnaise cupcakes with hazelnuts on Prue Leith’s Cotswold Kitchen.

The ingredients are: 30g cocoa powder, 1tsp vanilla extract, 160g mayonnaise, 200g self-raising flour, 200g caster sugar and 1tsp baking powder.

For the filling and topping: 100g hazelnuts, 150g caster sugar, 300ml double cream and ½ 220g jar Hazelnut Praline Caramel (or other caramel sauce).

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.