Cupcakes

1. Preheat oven to 350 degrees F and line a muffin tin with 16-18 liners.
2. In a medium bowl combine flour, baking powder, and the salt. Set aside.
3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
4. Add the brown sugar, honey, hazelnut liquor and vanilla and beat until combined. Add eggs, one at a time, beating well after each addition.
5. Add the milk and coffee into a glass measuring cup or small bowl.T hen alternately add flour mixture and milk/coffee to the butter mixture, beating on low speed after each addition just until mixture is combined. Fold in the chocolate pieces.
6. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake for 20 to 15 minutes or until the center of the cupcakes does not jiggle and the tops are puffed and lightly browned. Cool cupcakes in muffin cups for 10 minutes.
7. Remove cupcakes from muffin cups. Cool completely. While the cupcakes bake, toast the hazelnuts. Heat a small non-stick skillet over medium heat, add the hazelnuts and honey to the pan. Toast over medium for about 5 minutes, just be careful and watch that they don't burn. Remove and allow to cool.

Buttercream

1. Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
4. Add salt and honey, mix until combined.

Assembly

1. Pipe the honey swiss meringue onto the cupcakes.
2. Drizzle with more honey and melted chocolate.
3. Add the toasted hazelnuts.