Chocolate hazelnut cupcakes
Your Saf helper for this recipe:
5g saf-instant yeast
100g soft butter
100g ground hazelnuts
150g dark chocolate
100ml of whipped Chantilly cream
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.