Buckwheat flour muffins with dark chocolate

Ingredients:

• 150 g dark chocolate
• 100 g butter
• 1 tbsp. whiskey
• 3 tablespoons of strong black coffee
• 4 egg whites
• 50 g of sugar
• 75 g almond flour
• 4 egg yolks
• 80 ml natural yogurt
• 50 g of sugar
• 40 g buckwheat flour

White chocolate glaze:

• 150 g of butter at room temperature
• 150 g icing sugar, sifted
• 100 g white chocolate, melted and cooled

Preparation:

1. Preheat oven to 180°C. Line a muffin tin with paper liners. This recipe makes 18 muffins.
   
   Melt the chocolate and butter in a double boiler. Once the chocolate and butter have melted, add the whiskey and coffee. Remove from heat and let cool.
2. Whisk the egg whites and sugar until stiff peaks form. Then fold the almond flour, egg yolks, yogurt, sugar, and buckwheat flour into the cooled chocolate mixture. Fold the egg whites into the chocolate mixture. Divide the batter among the cupcake pans and bake for 10-15 minutes. Pierce the cupcakes with a knife or fork—they're ready when there's no batter left on the fork or knife.
   
   Remove the cupcakes from the oven and let them cool.
3. Place the butter and powdered sugar in a food processor and process until smooth. Spoon in the white chocolate. Once the white chocolate is well combined, refrigerate the glaze for about 20 minutes.
   
   Once the cupcakes have cooled completely, pour the icing into a piping bag and use it to decorate the cupcakes. Add chocolate hearts or chocolate chips to the cupcakes.