Chocolate Hazelnut Cupcakes

Your Yuva helper for this recipe:

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Yuva instant dry yeast 11g

Serves 12

1/2 sachet of Yuva 11 g (5 g)
1/2 cup of butter (100 g)
3 eggs
1 tea glass of sugar (80 g)
1 cup of ground hazelnuts (100 g)
1 tea glass of flour (70 g)
100g mascarpone
150g dark chocolate
100ml of whipped Chantilly cream


Mix all the dough ingredients together and leave to rest for 2 to 3 hours.

Fill the paper cases two-thirds full with the dough and bake in a preheated oven at 210°C for 20 minutes.

When cool, pipe a mixture of melted chocolate, mascarpone and Chantilly cream on top of the cupcakes. Refrigerate.

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