Chocolate Cupcakes with Vanilla Buttercream Topping

For the chocolate cupcakes, preheat the oven to 200 degrees (upper-lower heat). Line 2 muffin tins with 18 paper baking cups or place 36 paper baking cups in a double layer on a baking tray.

For the batter, cream 90 g soft butter and 100 g sugar in a bowl. Gradually add the two eggs and mix thoroughly. Now add the 2 tablespoons of milk and then the 50 g of dark chocolate drops.

Sift 225 g flour, 2 tsp baking powder and 2 tbsp cocoa powder over the mixture and fold in. Divide the batter among the paper cups and bake in the preheated oven for 15-20 minutes until well risen.

Then let cool completely on a cooling rack.

For the vanilla buttercream, cook a pudding the day before using 1 packet of vanilla pudding powder, 450 ml of milk and 2 tablespoons of vanilla sugar (cook the pudding according to package directions, but using the ingredients mentioned here).

Place a layer of plastic wrap directly on top of the pudding to prevent a skin from forming and let the pudding cool at room temperature. The required butter (300 g) also take the day before from the refrigerator that it can also assume room temperature.

The butter and the pudding must have the same temperature and must not be too cold, so that the butter cream does not curdle. Then beat the 300 g butter until fluffy and stir in the pudding by the tablespoonful.

Fill a piping bag with the finished cream and pipe onto the cupcakes.

Preparation Tip:

Pour the batter into the ramekins with the help of two tablespoons. Fill the cups up to max. 3/4. You can decorate the chocolate cupcakes as you like.

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