Easter Cupcakes

Ingredients

• 100 g dark chocolate couverture
• 100 g butter
• 150 ml milk
• 1 egg
• 100 ml sour cream
• 100 g sugar
• 250 g flour
• 2 tsp cornstarch
• 1 tbsp baking powder
• 2 tbsp cocoa powder
• 1 pinch salt
• 400 g dark chocolate couverture
• 200 ml whipping cream
• 50 g butter
• 50 g ground hazelnuts
• 40 g chocolate shavings
• colorful sugar eggs

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.

3. 3.

   Whisk the milk, egg, sour cream and sugar with a hand mixer. In a bowl combine flour, cornstarch, baking powder, cocoa and salt well. Add the milk mixture and chocolate butter and mix into a homogeneous batter. Line a muffin tin with paper cups, fill them and bake on the middle rack for about 25 minutes.

4. 4.

   Let them cool briefly, remove from the tin and let them cool completely.

5. 5.

   For decoration chop the couverture and put it in a bowl. Heat the cream, pour over the chocolate in the bowl and stir until the chocolate melts. Add butter in small flakes and fold in. Mix in the nuts and let cool. Then whisk again vigorously and fill a piping bag with a smooth tip.

6. 6.

   Pipe the cupcakes with the chocolate cream, sprinkle with chocolate shavings and place the sugar eggs on top.