Chocolate Cupcake

For the chocolate cupcake, separate the eggs. Melt the chocolate in the butter over low heat and let cool.

Beat the egg whites with salt until stiff. Beat yolks and sugar until very foamy, stir in the overcooled butter chocolate until well fluffy.

Stir the flour, hazelnuts and baking powder into the sugar-butter-chocolate mixture, then fold in the snow.

Fill 16 muffin tins half full and bake at 170 °C in the preheated oven for about 25 minutes.

Whip the gumacream with the Nutella and the cream stiffener until firm and decorate the cooled muffins with it.

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