Chocolate Hazelnut Cupcakes

Makes 8.

Ingredients

6 Tbsp	Cocoa powder, (gluten free)
⅓ cup	Water, hot
1 Tbsp	Instant coffee
2 Tbsp	Water, hot, extra
3	Eggs, separated
100 g	Ground hazelnuts (Main)
6 Tbsp	Caster sugar

Directions

1. Preheat the oven to 180degC. Line an 8-hole cupcake pan with paper cases.
2. Combine the cocoa powder with the hot water in a large bowl. Stir until smooth.
3. Dissolve the instant coffee in the two tbsp of hot water.
4. Add to the cocoa with the hazelnuts, caster sugar and egg yolks. Mix well.
5. Using an electric beater, whip the egg whites until soft peaks form.
6. Fold into the cocoa mixture with a metal spoon, until combined.
7. Spoon into the paper cases. Bake for 15-20 minutes, until a skewer inserted in the centre comes out clean.
8. Great served with berries and dusted with icing sugar

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