Chocolate and hazelnut meringue cupcakes

The winning combination of rich chocolate and nutty hazelnuts work perfectly together in these sweet and fluffy meringue cupcakes. Perfect for an indulgent dessert or mid-morning treat.
12 Item



1.Preheat oven to 140°C (120°C fan-forced). Line a 12-hole muffin pan (1/3-cup capacity) with paper muffin cases.
2.Reserve 12 hazelnuts. Chop remaining hazelnuts coarsely.
3.Finely chop 100g of the chocolate; reserve remaining chocolate.
4.Prepare the dessert mix with lukewarm water and the caster sugar, according to the manufacturer’s directions.
5.Fold chopped hazelnuts and chopped chocolate into the meringue. Divide meringue mixture among muffin cases Bake 50 minutes, or until dry to touch. Cool in oven with door ajar.
6.Melt remaining chocolate. Spread tops of meringues with melted chocolate; top with reserved hazelnuts. Stand until set.

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