Velvet "Night Cupcake"

The original recipe didn't add any starch or rice flour at all. But I was afraid that the muffin would not bake, so I added some rice flour at my own risk. I was not disappointed with the result. You can bake this kind of muffin all the time, it will never get boring.

For the cupcake we need the following products:

Ingredients for the muffin with walnuts

Melt the chocolate in the microwave or in a water bath. Let it come back to room temperature.

Melt the chocolate.

Chop the walnuts in a blender until finely chopped.

Chop walnuts in blender.

Mash room temperature butter with sugar until smooth and white. One at a time add the eggs and beat with a mixer.

Cream the butter and egg.

Then add the melted chocolate and cognac and stir well.

Make the cake batter

Add the chopped nuts.

Add the walnuts to the batter.

Then add rice flour and baking powder. Mix the rice cake batter until smooth.

Make the batter for the chocolate cake with walnuts.

Pour into a baking tin and bake at 175g for 35-40 minutes. Check if it is ready with a skewer. It should remain dry.

Chocolate hazelnut pastry in mold

Cool the finished cupcake in the mold, and then take out. You can just sprinkle the cupcake with powdered sugar, or you can pour melted chocolate and decorate with nuts.