Christmas Cupcakes

Ingredients

• 80 g dark chocolate (about 50% cocoa content)
• 200 g Spelt flour Type 1050
• 2 tbsp cocoa powder
• 1 tsp gingerbread spice
• 1 packet baking powder
• 2 Eggs
• 40 g raw cane sugar
• 50 ml plant oil
• 180 ml milk (3.5% fat) (as needed)
• 200 g white chocolate (about 30% cocoa content)
• 75 ml whipping cream
• 50 g butter
• 100 g marzipan dough
• 1 tbsp powdered sugar made from raw cane sugar
• red food coloring
• sprinkles

Instructions

1. 1.

   Place paper liners into the depressions of a muffin tin. Grate dark chocolate finely and mix with flour, cocoa powder, gingerbread spice, and baking powder. Beat eggs with raw cane sugar and oil. Quickly fold the dry mixture into the wet batter, adding enough milk so that the dough slightly drips from a spoon. Divide the batter among the paper liners in the tin and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes, checking with a toothpick.

2. 2.

   Carefully lift the muffins from the tin and cool on a wire rack. For the topping, chop white chocolate into a bowl. Bring cream to a boil, let it cool slightly, then pour over the chocolate. Stir until melted, add butter, and blend with an electric mixer until glossy. Cover and refrigerate until semi‑firm.

3. 3.

   Meanwhile knead marzipan dough with powdered sugar and red food coloring until a bright red color is achieved. Roll the dough to about 5 mm thickness on a lightly dusted surface and cut out 12 small stars. Roll remaining dough into thin strands, cut into equal pieces, and roll each piece into a small ball. Fill a piping bag fitted with a star tip with the semi‑firm chocolate mixture and spray muffins in circular patterns. Sprinkle with red marzipan balls and green sprinkles.