Hi hat cupcakes: super easy and delicious

INGREDIENTS
2 eggs 
160g (3/4 cup) sugar
1/3 tsp salt
125ml (1/2 cup) vegetable oil
100g (3/4 cup) flour 
40g (3/8 cup) cocoa 
150ml (2/3 cup) of cream
8g of baking powder

200g (1 cup) sugar
40ml of water
100 g egg whites 
200 g melted chocolate 

METHOD
1. In a bowl mix together eggs with sugar, salt, oil, and cream, and add in flour, cocoa powder, and baking powder.
2. Transfer to the muffin tray, and bake at 180°C (350°F) for 30 minutes.
3. In a pan on medium heat add sugar and water, and cook until bubbly. Beat egg whites and add prepared sugar syrup.
4. Fill muffins with hazelnut cream and top with egg whites syrup.
5. Dip into the melted chocolate.
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