I don’t know what your household is like, but we’ve still got leftover chocolate eggs at our house. My whole family goes a bit overboard – each sibling is in charge of contributing some Easter eggs to go on the table, to be enjoyed by all… And each year, we have far too many eggs!
I’m not complaining (although my comfy pants probably are, they’re getting way too much use lately!), I just need to come up with some crafty solutions to the “problem.”
These mini bundt are adorable AND they’ll help use up some of the Easter eggs left around the house. They’re fabulous because they’re not too sweet; after a weekend of Easter indulgence, they’re just what you need. If you don’t have any Easter eggs, you could always just use chocolate chips, these baby bundt are worth making all year round.
Choc hazelnut bundt:
- 1 cup white sugar
- 180g butter
- Seeds from 1/2 vanilla pod
- 2 eggs
- 2½ cups plain flour
- 1 ½ tsp bicarb
- 1 cup milk
- 120g roughly chopped hazelnuts
- 1/4 cup milk choc chips/chopped up Easter eggs
Cream together your butter and sugar until pale. Mix in the vanilla and eggs, scraping down the sides as you go. Add in the bicarb and mix.
Your batter should be lightly flecked with vanilla seeds, resist the urge to eat it by the spoonful. I’m slowly making my way through my Vanilla Queen pods, they’re amazing. If you don’t have pods, though, you can always substitute two teaspoons of extract.
Add in half of the plain flour, then half of the milk and combine, then repeat with the remaining milk and flour. When your mixture is fully combined, sprinkle the hazelnuts and chocolate in. Scoop into your bundt tin (or muffin tin) and bake for 18 minutes.
I hope you all had a wonderful Easter break 🙂
Also, if you’re in a winning mood after the long weekend, check out my tea giveaway here.
I ended up with way too many photos of these glorious little morsels, so I’m going to spam you with them. I also want to show off the gorgeous Easter daisies that my mum bought (which I then stole for this shoot.) Enjoy!