Chocolate Cupcakes with Pink Topping

Ingredients

• 100 g dark chocolate couverture
• 100 g butter
• 2 Eggs
• 100 g Sour cream
• 100 g sugar
• 225 g flour
• 2 tsp cornstarch
• 1 tsp Baking powder
• 1 tbsp cocoa powder
• 1 pinch salt
• 12 caramel candies
• 200 g softened butter
• 80 g sugar
• 2 tbsp raspberry syrup
• 250 g cream cheese
• 200 g powdered sugar
• chocolate sauce
• 12 raspberries

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line the cups of a cupcake or muffin tin with paper liners.

2. 2.

   Chop the couverture. Melt the butter in a saucepan, add the chocolate and stir until melted. Let the mixture cool slightly. Beat the eggs with sour cream, sugar, and the cooled chocolate butter mixture. Whisk flour with cornstarch, baking powder, cocoa, and salt. Fold this dry mix into the egg‑chocolate batter. Fill the liners and bake for about 25 minutes. Remove and let cool.

3. 3.

   For the topping, beat butter with sugar and syrup until creamy, then fold in well‑drained cream cheese. Gradually add powdered sugar until a pipeable consistency is reached. Pipe the filling through a star tip onto the cupcakes. Garnish with chocolate sauce and raspberries before serving.