Summary

Ingredients

• 70 g butter
• 180 g suar
• 1 teaspoon vanilla sugar
• 1 egg (s)
• 200 ml milk
• 1 cl oil
• 300 grams flour
• 2 teaspoons baking soda
• 0.5 teaspoon ½ salt
• 50 g cocoa powder
• 10 bars children`s chocolate

For the frosting:

• 480 ml whipped cream (whipped cream)
• 2 packs vanilla sugar
• 2 packs cream stabilizer
• 220 g cream cheese
• 200 g powdered suar
• 100 g children`s chocolate to melt
• some children`s chocolate as decoration, e.g., grated or surprise eggs

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Instructions

1. Briefly stir together the softened butter, sugar, vanilla sugar and egg in a bowl. Add the milk and oil and stir in.
2. In another bowl, mix the flour, baking powder, salt and cocoa powder and add this mixture to the butter and egg mixture. Mix with a hand mixer.
3. Chop the children`s chocolate and fold in.
4. Pour the dough into a muffin pan and bake in a preheated oven at 180 ° C for approx. 15-20 minutes.
5. For the frosting, whip the cream with the cream stabilizer and the vanilla sugar until stiff. In another bowl, whip the cream cheese until creamy. Sift the powdered sugar on top and stir in. Then fold in the cream. Gently stir in the melted chocolate.
6. Chill the frosting again to make it a little firmer and then sprinkle on the muffins.
7. Sprinkle with a piece of children`s chocolate and grated children`s chocolate or with a surprise egg.
8. Remarks:
9. I only filled the molds a little bit with the batter, then about 24 small muffins came out, which is useful for the cupcakes. If you want larger cupcakes or just muffins without the frosting, you can fill the molds higher and of course get fewer muffins.
10. For the melted chocolate for frosting, I used the leftovers from a children`s chocolate Santa Claus, which tastes like a surprise egg, but normal children`s bars are of course also possible.
11. The stated amount of frosting is ample for 24 cupcakes. For example, you can only make half of it (for 12 cupcakes) and eat the remaining muffins without cream as pure muffins.