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
2 tbsp. finely grated orange zest
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, hazelnuts and orange zest (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:
1/6 cup of butter, softened
1 tbsp. hazelnut liqueur (such as Frangelico)
1 1/2 cups confectioners/icing sugar
1-2 tbsp. whipping cream
2. Cream together the butter and hazelnut liqueur with an electric mixer until light and creamy. Beat in the confectioners sugar 1/2 cup at a time, alternating with whipping cream. Beat until well combined, light and fluffy. Frost each cupcake with a spatula or piping bag. Drizzle with chocolate and orange zest, if desired.
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