Chocolate Eggnog Cupcakes

Ingredients

• 220 g spelt flour type 1050
• 2 tbsp cocoa powder
• 50 g finely ground, peeled almond kernels
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 2 Eggs
• 80 g raw cane sugar
• 6 tbsp rapeseed oil
• 100 ml eggnog
• 50 ml Milk (3.5% fat)
• 200 g Cream cheese
• 2 tbsp powdered sugar made from raw cane sugar
• 100 g dark chocolate

Instructions

1. 1.

   Mix the flour with cocoa, almonds, baking powder and baking soda. Lightly whisk one egg, add coconut blossom sugar, rapeseed oil and 70 ml eggnog. Stir well. Quickly fold the dry mixture into the wet batter, adding more milk as needed so the dough drips slightly from a spoon.

2. 2.

   Fill the prepared muffin tins with the batter and bake in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) for about 25–30 minutes (test with a skewer). Remove, take muffins out of the tin and cool on a wire rack.

3. 3.

   For the topping beat the cream cheese, gradually fold in powdered sugar, then spoon in the remaining eggnog. Transfer the cream to a piping bag fitted with a star tip and pipe a cloud‑like swirl onto the cooled cupcakes. Chill until firm.

4. 4.

   Melt the dark chocolate over a bain‑marie and let it cool slightly. Spoon the chocolate over the cupcakes and allow them to set.