Flourless Hazelnut Cupcakes

Description:
These cup cakes are my entry for Cupcakes Spectacular 2008 which is hosted by Mbak Arfi of HomeMadeS . I followed one of the recipes from Crave by Maureen McKeon to make the cupcakes. They are moist and have pudding like texture. They are still tender even when they are cold.

If you love hazelnut and chocolate, this cupcake is definitely worth a try! :D



Ingredients:
Cake:
3 egg yolks, extra large egg 59 g mass
60 g caster sugar

90 g dark chocolate, Cadbury chocolate bits, melted
1.5 Tbsp water

90 g hazelnut meal, Lucky

3 egg whites, extra large egg 59 g mass
0.5 Tbsp caster sugar

Milk Chocolate Cream:
180 mL thickened cream, Bulla
150 g milk chocolate, Dove by Masterfoods. chopped into small pieces
30 g reduced salt butter, You'll Love Coles

Sprinkles
Cupcake papercups



Directions:
Cake:
1. Preheat oven to 180 deg C. Line muffin tray with papercups.
2. Beat egg yolks and caster sugar at medium to high speed until pale and thickened.
3. Using clean beaters, beat egg whites until soft peak form. Add caster sugar and beat until the mixture is glossy.
4. Add tepid chocolate with water and mix well. Then, add to the egg yolk mixture. Fold in hazelnut. Gently fold meringue into two batches, until combined.
5. Bake cup cakes for 16-18 minutes, until just done.

Milk Chocolate Cream:
1. Bring cream to boil in a small saucepan. Remove from heat.
2. Add chocolate, allow to stand for 1 minute, stir until smooth.
3. Allow to cool slightly, stir in butter. Cover with clingwrap on the surface and chill for 2 hours.