For 10 to 12 cupcakes:
¼ tablespoon gingerbread spice
125 ml mulled wine
120g Dark Chocolate Coaster
Cream the butter with the sugar en.
Separate the eggs. Beat the egg whites stiff and set aside, stirring the egg yolks individually under the butter-sugar mixture.
The milled hazelnuts with the flour, the baking powder and the Mix the spices thoroughly and stir alternately with the (cold) mulled wine under the mixture. Finally, rub the block chocolate and lift it with the stiffly whipped egg white underneath the dough.
Divide the dough evenly on little molds and top and bottom at 175 ° C Bake under heat or 150 ° C on the middle rail for about 20 minutes.
Allow to cool for 5 minutes in the mold, then place on a wire rack and complete In the meantime, for the chocolate frosting, melt the couverture together with the butter in a small saucepan at low temperature and allow to cool. Then stir open, stir in the crème fraîche and finally add the icing sugar until a spongy mass is obtained. Pour into a piping bag and sprinkle on the cooled cupcakes.