Method

Preheat the oven to 325°F.  Place 12 paper muffin lines in a muffin tin.  Place oven rack in center of oven.

Melt the butter and chocolate in a double boiler, or medium bowl over a pan of simmering water, stirring until completely melted.  Cool slightly.

Beat the sugar and egg yolks in a medium bowl until thick and creamy.  Stir the butter and chocolate, flour, and hazelnuts into the egg mixture.

In a medium bowl, beat the egg whites to soft peaks, and gently fold into the chocolate mixture.  Spoon the batter into the cups.  Bake for 20 minutes. Remove pan from the oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack.

Store refrigerated in an airtight container for up to 2 days, or freeze for up to 3 months.

Makes 1 dozen.

Adapted from 500 Cupcakes click for book review

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