• Mix eggs and sugar vigorously using a whisk.
• Incorporate the liquid vanilla then your melted butter.
• Incorporate the flour and hazelnuts that you have crushed beforehand. Mix.
• Butter the mold if necessary and fill them almost to the brim.
• Bake at 180°C for 12 minutes (or less depending on the oven, 10 minutes if it is already golden brown).
• Once out of the oven, if the cakes have risen a little too much, you can flatten them a little using a spatula before unmolding them. Wait for your cupcakes to cool so you can fill them in the center. One teaspoon of CROUSTI NUT spread per cake will be enough.

Recipe made by @authentique_gourmandise