Chocolate Hazelnut Cupcakes - Recipe

For the cupcakes:
1/2 cup unsalted butter, softened
1/2 cup semi sweet chocolate chips
1/2 cup confectioners/icing sugar
4 eggs, separated into yolks only and whites only
2 tbsp. all-purpose flour
1/2 cup chopped, roasted hazelnuts

1. Preheat the oven to 325F. In a double boiler, melt the chocolate and butter. (You can also use a medium sized bowl over a pan of simmering water). Stir frequently until completely melted and well combined. In another medium bowl, beat the sugar and egg yolks with an electric mixer on medium speed until thick and creamy. Using a whisk, stir in the butter and chocolate mixture, flour, and hazelnuts (do not mix in the egg whites yet). In a small to medium bowl, beat the egg whites only with an electric mixer on medium speed until soft peaks form. Pour the beaten eggs whites into the chocolate mixture and fold in very gently with a large spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/3 cup of butter
2 tbsp. hazelnut liqueur (such as Frangelico)
3 cups confectioners/icing sugar
2-3 tbsp. whipping cream

2. Cream the butter and liqueur with an electric mixer on medium speed until combined. Beat in the confectioners sugar 1 cup at a time, alternating with a tablespoon of whipping cream until all ingredients are incorporated and the icing is light and fluffy. Frost each cupcake with a spatula or piping bag. Drizzle with chocolate syrup and top with a Ferrero Rocher chocolate, if desired.

Makes approximately 12 cupcakes