Mocha-Hazelnut Sponge Cake - cooking recipe

Ingredients

4 None eggs
3/4 cup granulated sugar
1 cup self-rising flour + 2 tbsp
1 tbsp cornstarch
1/3 cup ground hazelnuts
2 1/2 tbsp butter
1 tsp coffee granules
1 cup powdered sugar, sifted
1/2 tbsp espresso
1 tbsp cocoa powder
1/2 cup hazelnut spread
1 1/4 cups whipped cream

Preparation

Preheat oven to 350\u00b0F. Lightly grease and line a 12-cup muffin pan with paper liners.
Whisk eggs until frothy. Gradually add sugar, beating until thick and pale and mixture holds its shape. Sift together flour and cornstarch then fold into eggs along with ground hazelnuts. Combine 1/3 cup boiling water, 1 tbsp butter and coffee granules then fold in. Transfer to prepared pan and bake for 15-20 min, until cupcakes spring back when touched. Remove from pan and let cool on a wire rack.
Meanwhile, to make the icing, whisk together remaining butter, powdered sugar, espresso and cocoa powder until smooth.
Halve cupcakes and spread hazelnut spread and whipped cream over 1 half. Top with remaining 1/2 and coat in icing.