Name: Cocoa cupcakes with hazelnut foam – an unbelievable treat that disappears from the table
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 300 g all-purpose flour; 200 g butter; 100 g powdered sugar; 20 g good-quality Dutch cocoa; 1 teaspoon baking powder; 2 egg yolks; 3 egg whites; 150 g granulated sugar; 150 g ground hazelnuts; Nutella (for filling the centers of the cupcakes)

Preparing the dough: Sift the flour, cocoa and baking powder into a bowl. Add the butter, powdered sugar and egg yolks. Process everything by hand or with a mixer until you have a smooth, compact dough. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.

Shaping the cupcakes: Divide the chilled dough into smaller pieces and press them into cupcake molds (or a muffin tin). The dough should cover the bottom and sides of the molds.

Preparing the hazelnut foam: Whip the egg whites into stiff peaks. Gradually add the sugar and continue whipping until the mixture becomes glossy and firm. Finally, gently fold in the ground hazelnuts.

Filling and baking: Put a small amount of Nutella into the center of each cupcake and top with the hazelnut foam. Bake the cupcakes in a preheated oven at 175 °C for about 20 minutes, until the tops are golden and slightly crisp.

Finishing: After baking, let the cupcakes cool in the molds, then carefully remove them. Store in a closed container, where they will remain crisp and fragrant for several days.