Chocolate Cupcakes

Ingredients

• 80 g dark chocolate (70% cocoa content)
• 150 g softened butter
• 150 g sugar
• 1 pinch cinnamon
• 2 Eggs
• 180 g flour
• 2 tbsp cocoa powder
• 2 tsp Baking powder
• 1 pinch baking soda
• 1 pinch salt
• 150 ml buttermilk
• 200 g softened butter
• 50 g powdered sugar
• 200 g cream cheese (double cream level)
• 2 tbsp cocoa powder
• 2 tbsp ground almonds
• 4 tbsp orange juice
• 12 sugar flowers

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat and line the depressions of a muffin or cupcake tin with paper liners.

2. 2.

   Melt the chocolate over a hot water bath. Beat the butter with the sugar and cinnamon until it becomes fluffy. Whisk in the eggs one at a time. Mix the flour with cocoa, baking powder, baking soda, and salt, then whisk into the batter. Alternately stir in the buttermilk and melted chocolate. Fill the liners and bake for about 25 minutes (test with a toothpick). Remove and let cool in the tins.

3. 3.

   For the topping, mix butter with powdered sugar and cream cheese. Stir in cocoa and almonds, adding orange juice until a creamy, spreadable mixture forms. Pipe rosettes onto the cupcakes using a star tip. Place a sugar flower on each top and serve.