Double Chocolate Cream Cupcakes

Summary

Prep Time	1 hr 15 mins
Cook Time	20 mins
Total Time	2 hrs 20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the cream:

Instructions

For 24 cupcakes.
For the cream (start with as the pudding needs to cool):
Mix the pudding powder with 50 ml of the milk and 2 tablespoons of sugar. Bring the rest of the milk to the boil with 2 tablespoons of cocoa powder and stir in the mixed pudding powder. Bring to the boil, remove from heat immediately, stir in the chopped couverture until it has completely dissolved. Let the pudding cool to room temperature, preferably covered (this will prevent the formation of such a thick skin). It`s faster in the fridge.
In the meantime you can bake the muffins.
If the pudding is cold, stir 250 g soft butter with about 30 g sugar (if you like it sweet, you can use more) until frothy. It is important that the pudding and butter have the same (room) temperature. Gradually stir the pudding into the butter until a homogeneous mass is formed. Pour this into a piping bag and refrigerate.
For the dough:
Melt the butter and 200 g dark couverture in a saucepan over low heat.
Briefly beat the eggs with the sugar and vanilla sugar. Mix in flour, baking powder and custard powder and stir in. Stir in the butter and couverture mixture
Fill the dough into the muffin molds (about 2/3) and bake at 140 ° C (top / bottom heat) for about 20-25 minutes. The dough can still be a little mushy, but the pudding powder makes it firm and particularly juicy when it cools. Take out the tray and let it cool down.
Squirt the cream onto the completely cooled cupcakes. Decorate with a few chocolate shavings or something similar.

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