Chocolate Cupcakes

Ingredients

• 100 g dark chocolate couverture
• 100 g butter
• 125 ml milk
• 1 egg
• 100 ml sour cream
• 100 g sugar
• 250 g flour
• 2 tsp cornstarch
• 1 tbsp baking powder
• 3 tbsp cocoa powder
• 1 pinch salt
• 400 g dark chocolate couverture
• 200 ml whipping cream
• 50 g butter
• 60 g softened butter
• 120 g creamy peanut butter
• 120 g powdered sugar
• 12 ice candy pieces

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Coarsely chop the chocolate. Melt the butter in a saucepan, add the chocolate and let it melt. Remove from heat. Whisk together the milk, egg, sour cream and sugar with an electric mixer. In a bowl combine flour, cornstarch, baking powder, cocoa and salt well. Add the milk mixture and chocolate butter to the dry mix and stir until smooth. Line a cupcake or muffin tin with paper liners, fill with batter and bake on the middle rack for about 25 minutes. Do a toothpick test. Remove, cool briefly, take cupcakes off the pan and let them cool on a wire rack.

3. 3.

   For garnish chop the couverture into pieces and place in a bowl. Heat the cream, pour over the chocolate in the bowl and stir until melted. Add butter flakes and mix in. Let the mixture cool until it starts to set. Then whisk vigorously again and fill a piping bag with a round tip. Pipe the chocolate topping onto the cupcakes. Chill for about 30 minutes.

4. 4.

   Whip the butter and peanut butter until fluffy. Gradually fold in powdered sugar. Fill a piping bag with a serrated tip, decorate the cupcakes and top with ice candy pieces.