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1
Make cupcakes: Preheat oven to 350F.
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2
Line standard muffin tins with paper liners.
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3
In a food processor, pulse together almonds and hazelnuts until finely ground (do not overprocess, or the nuts will turn into a paste).
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4
Into a mixing bowl, sift together both flours, baking powder, and salt.
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Whisk in the ground nuts.
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With an electric mixer on medium-high speed, cream butter and both sugars until smooth.
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Beat in vanilla.
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Reduce speed to low.
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Add flour mixture in three batches, alternating with two additions of milk, and beating well after each.
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In another mixing bowl, with electric mixer on medium speed, whisk the egg whites until soft peaks form.
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In two additions, gently fold the egg whites into the batter.
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12
Divide batter evenly among lined cups, filling each three-quarters full.
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13
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes.
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14
Transfer tins to wire racks to cool completely before removing cupcakes.
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15
Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
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16
To finish, use an offset spatula to spread a thin layer of frosting over cupcakes, then transfer remaining frosting to a pastry bag fitted with a large open-star tip (#821).
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Pipe a ring of frosting around the perimeter of each cupcake, then place a chocolate disk on top.
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18
Decorated cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.
