Chocolate Hazelnut Cupcakes
Your Yuva helper for this recipe:
1/2 sachet of Yuva 11 g (5 g)
1/2 cup of butter (100 g)
1 tea glass of sugar (80 g)
1 cup of ground hazelnuts (100 g)
1 tea glass of flour (70 g)
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.