Chocolate Hazelnut Cupcakes

For the chocolate-hazelnut cupcakes, preheat the oven to 180 °C convection oven. Melt the chocolate coating and butter in a bowl over steam. The water should not boil!

Meanwhile, beat the eggs with sugar and a pinch of salt until foamy. Slowly fold in all dry ingredients. Then mix the dough with the melted, still warm but no longer hot chocolate to a homogeneous mass.

Place 12 paper cups on a muffin baking tray and fill the batter evenly. Bake the muffins in the oven on the middle shelf for about 20 minutes. Test with a stick. To do this, prick the muffins with a knitting needle. If the batter sticks to them, they are not done yet.

Prepare the topping while the muffins are baking. Use a clean tea towel to squeeze the moisture out of the curd. Then whip the whipped cream until not quite firm.

Add the sugar and the curd and mix everything together well. In the meantime, chill the cream in the refrigerator. When the muffins have cooled, pipe the topping on top using a piping bag.

Finally, either place a Toffifee on each cupcake top or sprinkle a few chopped Toffifee over the chocolate-hazelnut cupcakes.

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