Tiramisu Cupcakes - cooking recipe

Ingredients

9 tbsp butter, chopped, at room temperature
3/4 cup sugar
2 large eggs, separated
1 tsp Frangelico (hazelnut liqueur)
1/2 tsp vanilla extract
2 cups ground hazelnuts
1/2 cup self-raising flour, sifted
1/2 cup milk
None None cocoa powder, to dust
None None chocolate hearts, to garnish
None None Coffee Cream Filling
1/2 cup cream, whipped
1/2 cup mascarpone
1 tsp instant coffee powder
1 tsp powdered sugar

Preparation

Preheat oven to 350\u00b0F. Line a 6-hole muffin pan with paper liners.
In a bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in Frangelico and vanilla.
Combine ground hazelnuts and flour in a large bowl.
On low speed, alternately add flour mixture and milk to creamed mixture, beginning and ending with flour mixture.
In a small clean bowl, beat egg whites until stiff peaks form. Lightly fold into cake mixture.
Spoon evenly between paper cases until 2/3 full. Bake for 30-35 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
To make the filling, gently fold the whipped cream into mascarpone with the coffee powder and sugar.
Using a sharp pointed knife, cut a circle from top of each cake. Fill cavities with coffee cream. Dust with cocoa powder and top with a chocolate heart.