Chocolate Cupcake with Vanilla Filling

Ingredients

• 1 egg
• 40 ml plant oil
• 75 g sugar
• 1 pinch salt
• 50 g double cream cheese
• 120 ml buttermilk
• 250 g flour
• 2 tsp Baking powder
• 30 g cocoa powder
• 0.5 tsp Baking soda
• 100 g marzipan core mass
• 30 g cocoa powder
• 1 packet vanilla pudding powder
• 500 ml milk
• 3 tbsp sugar
• 100 ml whipping cream (at least 30% fat)
• 3 tbsp powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C (convection). Place paper liners in a mini muffin tin. Beat the egg with plant oil, sugar, pinch of salt, cheese and buttermilk. In another bowl whisk flour with baking powder, cocoa and soda. Quickly fold the wet mixture into the dry until all ingredients are moist. Divide batter among tins and bake 20–25 minutes. Remove, cool, lift out and cut horizontally.

2. 2.

   Meanwhile mix marzipan core mass with cocoa. Whisk pudding powder with 3 tbsp milk. Bring remaining milk and sugar to a boil, pour in pudding milk, stir, bring to another boil and thicken. Pour pudding into a bowl, dust with powdered sugar and let cool. Whip cream stiffly, fold into cooled pudding, pipe into a star tip and spray onto the underside of cupcakes. Place tops back on and decorate with shaved chocolate marzipan. Dust with powdered sugar before serving.