Mini Cappuccino Muffin

Preheat the oven to 150°C fan (175°C conventional heat).

Stir the instant cappuccino with 2 tsp hot water until smooth. Finely grate the dark chocolate.

Cream the softened butter with 90 g sugar, then beat in the egg and the dissolved coffee.

Mix the flour, ground hazelnuts, baking powder, a pinch of salt and the grated chocolate.

Briefly fold the dry ingredients into the butter mixture, only until no flour is visible.

Fill the batter into a piping bag fitted with a round tip.

Stack three paper praline liners inside each other and set them up.

Pipe the batter into the liners (fill to about two-thirds).

Bake in the preheated oven for 13–15 minutes, until the mini muffins are done.

Remove the mini muffins from the oven and let them cool on a wire rack.

Whip the cream with the vanilla sugar until stiff, and optionally refine with a little almond extract.

Spread the cream over the cooled mini muffins and dust with cocoa powder.