Christmas Chocolate Cupcakes

Ingredients

• 100 g whole wheat flour
• 100 g flour
• 50 g finely ground, peeled hazelnuts
• 2 tbsp cocoa powder
• 1 tsp cinnamon
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 100 g sugar
• 120 g melted butter (cooled)
• 100 ml milk
• 2 Eggs
• 12 paper liners (golden color)
• 1 muffin tin (with 12 cavities)
• 0.125 l milk
• 1 tbsp Cornstarch
• 1 egg yolk
• 1 tbsp dark cocoa powder
• 200 g butter (room temperature)
• 75 g powdered sugar

Instructions

1. 1.

   Place the paper liners in the muffin tin. Preheat the oven to 180 °C (top/bottom heat).

2. 2.

   Mix the whole wheat flour with the flour, hazelnuts, cocoa, cinnamon, baking powder and baking soda. Lightly whisk the eggs, then fold in the sugar and melted butter. Quickly stir the dry mixture into the wet batter, adding more milk as needed so that the dough slightly drips off a spoon. Fill the liners with batter and bake on the middle rack for 25‑30 minutes (test with a toothpick). Remove, take the cupcakes out of the tin and cool on a wire rack.

3. 3.

   For the topping, whisk together cornstarch, cocoa and egg yolk, then stir in milk and heat gently while stirring until thickened (do not boil!). Let cool, stirring occasionally to prevent skin. Whip the butter until fluffy, gradually adding powdered sugar. Fold in spoonfuls of pudding and mix well.

4. 4.

   Spoon the chocolate buttercream into a piping bag with a star tip and pipe onto the cooled cupcakes. Chill until set.