Chocolate Butterfly Cupcakes

Summary

Ingredients

For the dough:

• 180 g flour
• 2 teaspoons, leveled baking powder
• 20 g cocoa powder
• 120 g hazelnuts, rated
• 100 g suar
• 50 g chocolate flakes, (chocolate flakes)
• 3 egg (s)
• 100 g butter, melt
• 150 ml buttermilk

For the cream:

• 375 ml milk
• 30 grams sugar
• 1 packet vanilla sugar, bourbon
• 1 packet custard powder, vanilla
• 2 sheets gelatin
• 250 ml whipped cream
• some powdered sugar, for dusting

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Instructions

1. Grease a muffin tin or line it with paper liners.
2. For the dough, put the flour, baking powder, cocoa powder, nuts, sugar and grated chocolate in a bowl and mix together.
3. In a second bowl, mix the eggs, melted butter and buttermilk together well. Add the flour mixture and stir in briefly.
4. Spread the batter evenly in the muffin pan and bake in the preheated oven at 180 degrees for about 15 minutes. Let cool down.
5. For the vanilla cream, soak the gelatine leaves in cold water.
6. Mix the custard powder with sugar, vanilla sugar and a little milk until smooth. Bring the rest of the milk to the boil, stir in the mixed pudding powder and let it boil briefly. Remove from the hotplate. Squeeze out the gelatine leaves and add to the hot pudding. Stir in well until it is completely dissolved. Then let the pudding cool down.
7. Whip the whipped cream until stiff and fold into the cooled pudding.
8. Chill the vanilla cream for about 1 hour. It should be firm enough that it can be injected easily.
9. Then fill it into a piping bag with a serrated nozzle.
10. Cut a small lid off the cooled muffins and sprinkle some vanilla cream on each muffin. Halve the cut lids, carefully place them on the cream at a slight angle and press in a little.
11. Finally, dust the butterfly wings with a little icing sugar.