Summary

Ingredients

For the dough:

• 160 g butter, soft
• 250 grams sugar
• 3 egg (s)
• 250 g flour
• 5 g bakin powder
• 1 teaspoon baking soda
• 60 g cocoa powder
• 250 ml buttermilk
• 60 g chocolate decoration (drops)

For the cream:

• 3 egg whites
• 200 g powdered suar
• 0.5 teaspoon ½ tartar baking powder

For the cast:

• 200 g chocolate, (whole milk or dark chocolate)
• 20 g coconut fat

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Instructions

1. For the chocolate batter, stir the butter with the sugar until frothy. Then gradually add the eggs and beat until frothy.
2. Mix the flour, baking powder, baking soda and cocoa well in a separate bowl and add to the batter and stir in the buttermilk. Mix everything well.
3. Now fill the dough into the muffin molds and sprinkle with the chocolate drops (about 1/2 teaspoon per muffin). Bake at 190 ° C for about 20 minutes. Chopstick test helps.
4. Then let the muffins cool down.
5. For the cream, mix the egg white with the powdered sugar and the tartar baking powder and whip over a gently simmering water bath. This can be done with a hand mixer and takes about 10-15 minutes. Please note that the mass rises well and the volume doubles.
6. Then fill the cream into a piping bag with a perforated nozzle and distribute it on the muffins.
7. Chill briefly.
8. Now melt the chocolates with the coconut oil over a hot water bath and stir. Then dip the cupcakes upside down in the chocolate and allow to cool, if necessary, decorate with colorful sprinkles after dipping. This is especially great for children.