FLOURLESS CHOCOLATE HAZELNUT CUPCAKES

I’m a purist, and chocolate and hazelnuts are all I want to taste when I put them together. These airy yet moist cupcakes highlight those two flavors and come together quickly for instant gratification. Without too much sweetness from a frosting or topping, the crackle-topped cakes are a nice, light ending to any meal. A dollop of whipped cream on top doesn’t hurt.

TIP: They are very delicate, so bake them in paper liners to make sure they come out whole.

makes about 2 dozen

gluten-free, dairy-free

1. Position a rack in the center of the oven and preheat to 350°F. Line 24 mini muffin cups with paper liners.

2. Combine the hazelnuts and ⅓ cup (70 g) sugar in a food processor and process until the nuts are very finely ground.

3. Melt the chocolate with the oil in a small saucepan over medium-low heat, stirring occasionally. Remove from the heat as soon as the mixture is smooth. Meanwhile, beat the eggs and the remaining ⅓ cup (69 g) sugar in a large bowl with an electric mixer on medium-high speed until pale yellow and airy. Gently fold in the warm chocolate mixture, then fold in the hazelnut mixture just until incorporated. Divide the batter among the prepared muffin cups.

4. Bake the cupcakes until the tops are dry and cracked and a toothpick inserted in the center of a center cupcake comes out slightly wet, 10 to 12 minutes.

5. Cool in the pans on wire racks for 10 minutes, then carefully pop out the cupcakes. Cool completely on the racks.

MAKE AHEAD

The cupcakes will keep at room temperature for up to 3 days or in the freezer for up to 2 weeks.