Chocolate-Hazelnut-Nougat Cupcakes

Ingredients for 1 servings:

• 400 g whipped cream
• 150 g dark chocolate (with the highest possible cocoa content), finely chopped
• 100 g nougat (nut nougat), cut into small pieces
• 1 pack of cream stiffener
• 2 egg whites
• 1 pinch of salt
• 180 g sugar
• 2 egg yolks
• 1 egg(s)
• 1 packet of vanilla sugar
• 180 g butter, preferably at room temperature
• 150 g hazelnuts, finely ground
• 100 g wheat flour
• 20 g cocoa powder, unsweetened
• ½ tsp, leveled baking powder
• 75 g sour cream
• e.g. sugar pearls, chocolate ornaments, jelly fruits, …)
• 12 paper baking cups or grease for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 10 minutes

with a chocolate nougat cream topping. Makes 12 pieces.

For the topping, bring the 400g of whipped cream to a boil. Remove the pan from the heat, add the finely chopped dark chocolate and the hazelnut nougat to the cream and melt, stirring well. Let cool, then cover and refrigerate for at least 6 hours. Line a 12-hole muffin tin with paper baking cups or grease it well. Preheat the oven (convection oven: 160°C, top/bottom heat slightly higher). Beat the egg whites with a pinch of salt in a mixing bowl with a mixer until stiff peaks form. Continue beating for at least 3 minutes, then gradually add 90g of the sugar. In another bowl, beat the egg yolks, the whole egg, the remaining 90g of sugar, and the vanilla sugar with the butter until fluffy. Fold in the ground hazelnuts. Mix the flour with the cocoa powder and baking powder. Using the mixer on low speed, mix in the flour mixture alternately with the sour cream. Stir in the beaten egg whites. Divide the batter evenly among the cupcake cases as quickly as possible and place the muffin tin in the preheated oven. Bake for approximately 30-40 minutes (pierce occasionally and leave in the oven longer if necessary). Place the muffin tin on a heatproof surface and let it cool slightly. Then remove the cupcakes from the tin and let them cool completely. Whip the nougat chocolate cream with the whipped cream stabilizer with a mixer until well combined and pipe onto the cupcakes using a piping bag. Decorate as desired. Store in the refrigerator.