Summary

Ingredients

For the dough:

• 200 g flour
• 180 g cane suar, brown
• 1 pinch (s) salt
• 0.5 teaspoon ½ baking powder
• 120 g butter, soft
• 2 egg (s), size M (room temperature)
• 1 tablespoon, heaped cocoa powder
• 120 ml sour cream
• 1 teaspoon cinnamon

For the frosting: (ganache)

• 200 g chocolate, dark
• 100 ml cream
• 0.5 teaspoon ½ cinnamon

For the frosting: (nougat)

• 250 g powdered suar
• 60 g butter, soft
• 0.5 teaspoon ½ cinnamon
• 60 g nut nouat cream

For decoration:

• Sugar sprinkles or stars in gold or silver

Print Recipe Pin Recipe

Instructions

1. For the dough, beat the soft butter with the sugar until frothy. Add the eggs, which are at room temperature, one at a time and work them in well until they have combined with the butter mixture. Finally stir in the sour cream.
2. In another bowl, mix the flour with a pinch of salt, baking powder, cocoa and 1 teaspoon of cinnamon and stir quickly into the butter and egg mixture until you have a smooth, firm dough.
3. Remove the dough from the bowl with an ice cream scoop and place 1 ball of dough in each cupcake mold. This ensures that all cupcakes are the same size and look nice and smooth on the surface after baking.
4. Bake in a preheated oven at 175 ° C for 20-25 minutes. As a precaution, make a chopstick sample. Let the cupkaces cool completely.
5. For the ganache, heat the cream in a small saucepan. Finely chop the dark chocolate, pour it into a bowl and pour the hot cream over it. After about 3 minutes, the chocolate will have melted so that it can be stirred smoothly. Stir in 1/2 teaspoon of cinnamon for an even more intense Christmas flavor.
6. Put the ganache, which is initially quite liquid, in the refrigerator for a few minutes so that it can be spreadable. Spread the ganache thinly on the cupcakes and then decorate them for Christmas as you like. For example with golden or silver sugar pearls or stars. You can also color some marzipan with food coloring, roll it out thinly on powdered sugar, cut out Christmas motifs with small cutters and place on the muffins. That looks pretty too.
7. For a nougat frosting, stir the soft butter with the powdered sugar and 1/2 teaspoon cinnamon until creamy. Add the nut nougat cream and stir until everything is evenly distributed. If the mixture is not firm enough, stir in more powdered sugar. Fill the frosting into a piping bag with a star nozzle and spray decoratively onto the cupcakes. Sprinkle small pearls or stars on top.