Recipe: Chocolate Praline Cupcake

Melt the chocolate and butter in a double boiler,
Remove from heat and add the egg yolks, powdered sugar, praline, flour and mix everything well.
Whip the egg whites until stiff peaks form and gently fold them into the chocolate mixture.
Pour the batter into muffin molds and bake in a preheated oven for approximately 30 minutes (350°F).
When you insert a knife into the cake and it comes out dry, the cake is done. Let cool on a wire rack.
For the whipped cream preparation, it is important to place the bowl and beaters in the freezer at least 1 hour before preparation. Yes! success depends essentially on the cold, all utensils must be very cold and the cream full of fat, be careful with light cream, it won't whip.
Whip the cream with the icing sugar, then add the vanilla and food coloring.
Refrigerate until ready to serve with a piping bag on the cupcakes.
Enjoy!