Chocolate hazelnut cupcakes

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INGREDIENTS
Serves 12
Dough:
5g saf-instant yeast
100g soft butter
3 eggs
80g sugar
100g ground hazelnuts
70g flour
Cream:
100g mascarpone
150g dark chocolate
100ml of whipped Chantilly cream

PREPARATION
Mix all the dough ingredients together and leave to rest for 2 to 3 hours.
Fill the paper cases two-thirds full with the dough and bake in a preheated oven at 210°C for 20 minutes.
When cool, pipe a mixture of melted chocolate, mascarpone and Chantilly cream on top of the cupcakes. Refrigerate.