Christmas Chocolate Cupcakes

For the cupcakes: Line the muffin tin with the paper liners. Preheat the oven to 180°C (approximately 350°F).

In a bowl, stir the whole-wheat flour with the flour, hazelnuts, cocoa powder, cinnamon, baking powder and baking soda. In another bowl, whisk the eggs with the sugar and melted butter. Stir the flour mixture into the egg mixture until thoroughly combined. Stir in the milk until smooth. Divide the batter between the muffin cups. Bake on the middle rack until an inserted toothpick comes out clean, about 25-30 minutes. Remove from the oven, remove the muffins from the tin and allow to cool completely on a wire rack. 

For garnish: In a saucepan, stir the cornstarch with the cocoa and egg yolks until smooth. Stir in the milk. Cook over low heat, while stirring, until the mixture thickens (do not boil). Remove from heat and allow to cool, while stirring occasionally so a skin doesn't form. 

In another bowl, beat the butter until creamy. Gradually beat in the powdered sugar. Gradually beat in the thickened chocolate mixture until combined.