Ingredients:
For 12 cupcakes
• 2 eggs
• 100 g sugar
• a cull, chopped sunflower oil
• 60 g flour
• 1/2 tsp. Coffee baking powder
• 1 pear
• 50 g chocolate chips

For the crumble topping
• 50 g flour
• 50 g brown sugar
• 50 g ground almonds
• 50 g butter
• 40 g chocolate chips

Method:
Preheat oven to 180 oc (th. 6).

Remove the paper liners in muffin cups rigid. Beat eggs with electric mixer with the sugar. you get a white paste and fluffy.
Add the oil and flour mixed with yeast Pa. Cut the pear into cubes, add them to the dough and the chocolate chips. Divide the dough in the boxes halfway up.

In a large bowl, place flour, brown sugar, baking powder almonds and melted butter, mix with your fingertips to obtain a sandy texture and drop a cull, soup of this mixture in the trays, sprinkle with chips chocolate.

Bake for 20 minutes and cool cupcakes on a grid.

Notes and Tips:
My cupcakes are delicious still warm!

Cupcakes and chocolate pear crumble Recipe