Chocolate hazelnut muffins (no wheat flour)

Very tasty cupcakes with chocolate, reminiscent of brownies. The basis of the dough for cupcakes is walnuts, crushed into crumbs. Wheat flour is completely absent here, a little starch or rice flour is added.

Ingredients

• Walnuts (kernels) - 65 g
• Chocolate black - 90 g
• Butter - 55 g
• Eggs - 2 pcs.
• Sugar - 60 g
• Rice / corn flour or starch - 1 tbsp. the spoon
• Baking powder - 0.5 tsp
• For decoration:
• Chocolate black or milk - 20 g
• Walnuts (kernels) - 20 g

Directions

1. Prepare all the necessary ingredients for making chocolate hazelnut muffins.
2. Turn on the oven to preheat to 175 degrees.
3. Transfer the walnut kernels to the bowl of a blender or other kitchen grinder and grind until fine crumbs.
4. Break the dark chocolate bar into pieces, transfer to a bowl and melt in the microwave or in a water bath. Leave to cool to room temperature.
5. In a bowl, beat the soft butter and sugar with a mixer for 1 minute.
6. Whisking constantly, add the eggs one at a time to the butter mixture.
7. Then add the already cooled chocolate.
8. Mix with a mixer at low speed.
9. Pour the nut crumbs into the chocolate base.
10. Also add rice or corn flour, or starch, and baking powder.
11. Mix until smooth with a spatula or a mixer at low speeds.
12. Place paper capsules into cupcake liners. Divide the chocolate hazelnut batter into the prepared tins. This amount of dough made 6 cupcakes. You can also bake one cupcake in a rectangular, square or round shape of a small volume.
13. Bake the Chocolate Hazelnut Cupcakes in an oven preheated to 175 degrees for about 35 minutes.
14. Transfer the finished cupcakes to a wire rack and cool, then decorate with melted chocolate and nut crumbs.
15. Chocolate hazelnut cupcakes are ready to serve!