Chocolate Hazelnut Cupcakes

I hate separating egg whites. I do it for this recipe, because the results are fantastic.

The ground hazelnuts give the cupcakes a really good texture.

Choc hazelnut cupcakes can be made a few days ahead, however, I always frost on the day of serving.

250g butter, softened
220g (1 cup) caster sugar
6 eggs, separated
300g dark chocolate, melted
220g (2 cups) hazelnut meal
1 tblspn frangelico liqueur
1 tspn vanilla extract

1. Preheat oven to 180C (350F).

2. Line cupcake trays with cupcake papers.

3. Beat butter and sugar in small bowl with electric mixer until light and fluffy.

4. Add egg yolks, one at a time, beating well after each addition.

5. Transfer mixture to a large bowl and stir in cooled chocolate.

6. Fold in hazelnut meal, liqueur and vanilla extract.

7. Beat egg white in medium bowl with electric mixer until soft peaks form.

8. Fold egg whites into chocolate mixture in two batches.

9. Spoon into cupcake trays.

10. Bake for 25 minutes or until just cooked.

11. Leave cakes in trays for 5 minutes before cooling on wire racks.

12. Frost with chocolate ganache.

I often decorate the tops of chocolate hazelnut cup cakes with store-bought chocolates. Yum!