Chocolate and hazelnut cupcakes flavoured with liqueur

Cakes:

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix together the flour, baking powder and hazelnut powder.
3. With a whisk, add the eggs.
4. Add the sugar and stir.
5. Add the butter and mix until evenly combined.
6. Place in a 12-cup muffin pan lined with paper liners.
7. Bake in the oven for 20 minutes.

Icing:

1. In a bowl, with a whisk, mix together the icing sugar and the egg white.
2. Add the lemon juice, Nutella and amaretto. Stir well.
3. If the icing seems too liquid, add some icing sugar.
4. Refrigerate for 1 hour. 
5. Using a pastry bag fitted with a fluted tip, decorate the cupcakes with the icing.
6. Garnish each cupcake with a hazelnut.
7. Serve.