Summary

Ingredients

For the dough:

• 130 g mararine, soft
• 2 medium egg (s)
• 100 g suar
• 2 tablespoon vanilla sugar (bourbon vanilla sugar)
• 1 pinch (s) salt
• 130 g spelled flour (type 630)
• 2 tablespoon cocoa powder (heaped )
• 2 teaspoons tartar baking powder
• 0.5 teaspoon ½ baking soda
• 1 tablespoon natural yogurt (3.5% fat)
• 50 g chocolate flakes
• 1 bar chocolate (Ritter Sport peppermint)
• 12 paper cases

For the topping:

• 200 ml whipped cream
• 1 pack cream stabilizer
• 1 teaspoon vanilla sugar
• 1 pack confectionery (peppermint chocolate sticks)
• little food coloring, green
• Aroma (peppermint aroma)

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Instructions

1. Preheat the oven to 175 ° C (top / bottom heat). Line a muffin tin with 12 paper cases.
2. Put the soft margarine, sugar, vanilla sugar and salt in the mixing bowl and stir for 1 minute on speed 5 until foamy. Add the eggs one by one through the lid opening and stir in each egg for about 15 seconds on speed 5. Add the flour, baking powder, baking soda, cocoa and the yoghurt, fold in for 20 seconds on speed 5 using the spatula. Finally, pour 50 g of grated chocolate through the lid opening and mix for 5 seconds / counterclockwise.
3. Pour a tablespoon of batter into each paper mold, place 1 piece of Ritter Sport peppermint chocolate in the center of each mold and cover with another tablespoon of batter. Bake the muffins for 30 minutes. Then let cool on a cake rack.
4. For the decoration, whip the cream with the cream stabilizer, vanilla sugar and some green food coloring until stiff. If necessary, you can add 2 drops of peppermint flavor.
5. Pour the cream into a skin-filling bag with a large star nozzle, sprinkle rosettes on the cupcakes and decorate each with a halved peppermint chocolate stick.
6. The amount of dough is exactly enough for 12 muffins.