Chocolate Cupcakes

For the chocolate cupcakes, first mix mascarpone with powdered sugar, bitter almond flavoring, vanilla pulp and milk until smooth and refrigerate. Break 100 g chocolate into pieces, chop finely. Grease 8 ovenproof coffee cups (capacity 200 ml) thinly with butter and place on a baking tray. Preheat the oven to 200 °C (gas mark 3, convection oven 180 °C).

Beat the eggs, 1 pinch of salt and the sugar with a mixer for 5-8 minutes until creamy. Sift espresso powder and flour on top, fold in evenly with a pastry spatula. Add the whipped cream, chopped chocolate and hazelnuts and fold in. Pour the mixture into coffee cups.

Bake in the heated oven on the 2nd rack from the bottom for 18-20 minutes. Let cool slightly, after about 5 minutes carefully remove from cups and turn out onto parchment paper. Let rest for 10 minutes, flat side down, then flip to the other side.

Break the remaining chocolate into pieces and melt in a hot water bath. Spread the melted chocolate thinly over the cupcakes and smooth with a kitchen knife. Allow to set.

Using a kitchen knife, scrape shavings of the white chocolate directly onto the cupcakes. Arrange cupcakes with 1 dollop of mascarpone cream on each. Serve the remaining mascarpone cream with the chocolate cupcakes.

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