Summary

Ingredients

• 240 g flour
• 1 tablespoon baking powder
• 90 g suar
• 1 egg (s)
• 50 g butter, half fat is also possible
• 100 g applesauce
• 3 tablespoons sparkling mineral water
• 2 tablespoon cocoa powder (for baking)
• 250 ml milk, cold
• 1 bag cream powder (paradise cream chocolate mint)

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Instructions

1. Mix the butter with the sugar and egg until foamy, then stir in the applesauce (serves as a fat substitute). Mix the flour with baking powder and cocoa powder and stir in, then add 3-4 tablespoons of mineral water so that the dough becomes viscous. The water ensures that the cupcake will be nice and fluffy later! So be sure to take water instead of milk!
2. Fill the dough into a 12-cup muffin pan, either greased or lined with paper liners, by spoonfuls. Tip: you can get the dough perfectly portioned with an ice cream scoop.
3. Bake at 180 ° top / bottom heat for about 20 minutes. The cakes are ready when they spring back under light pressure. Let cool on a wire rack.
4. The chocolate mint cream goes perfectly with the chocolate cakes as a light, low-fat, fast and reliable frosting. Simply whip up 250 ml (instead of 300 ml according to the package) of cold milk and put in the refrigerator for at least 2 hours. Spread the chilled paradise cream with a tablespoon on the chilled chocolate cake to make a topping of cream.