serves: 1 dozen cupcakes
Baci will be easier to chop if they are cold, so place them in the refrigerator a few hours before you want to make the cupcakes.
½ cup all-purpose flour
pinch of salt
5 large egg whites, at room temperature
½ teaspoon cream of tarter
⅔ cup sugar
1 teaspoon pure vanilla extract
4 Baci, finely chopped
6 tablespoons heavy cream
1 tablespoon hazelbut liqueur, optional
Preheat the oven to 375°F. Line a cupcake pan with paper liners. In a medium bowl, stir together the flour and salt.
In an electric mixer with the whisk attachment, beat egg whites and cream of tartar to soft peaks. With the mixer at medium speed, gradually add the sugar. Beat at high speed to stiff, glossy peaks. Lower speed and mix in vanilla. Fold in the flour mixture in 3 additions, taking care to deflate the batter as little as possible. Quickly fold in the chopped Baci. Divide the batter among the muffin tins and smooth out the tops.
Bake until the tops are golden. When you insert a toothpick in the center of a cupcake, it should come out clean, about 15 minutes. Cool on a wire rack for 5 minutes and then remove the cupcakes from the tin to cool completely.
While the cupcakes are completely cool, make the glaze, prepare the chocolate glaze. Put the chopped chocolate in a small bowl. Bring the cream to a simmer and pour over the chocolate. Shake the bowl to submerge the chocolate. Let sit 5 minutes, then whisk until just smooth and stir in hazelnut liqueur, if using.
Spoon glaze on the cupcakes and smooth to the edges. Sprinkle with chopped Baci. Refrigerate until glaze is set.
NOTE: This makes more glaze than you will probably need, but any extra glaze can be refrigerated. Rewarm in a microwave