Marzipan Poppy Seed Cupcakes

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	50 mins
Course	Baking
Cuisine	European
Servings (Default: 12)

Ingredients

For the dough:

For the cream:

For decoration:

50 g dark chocolate

Instructions

Preheat the oven to 180 ° C.
Cut 100 g of marzipan into 12 pieces and shape them into small balls. Cut the rest of the marzipan into small pieces and stir in a bowl together with the sour cream, soft butter, sugar, poppy seeds and egg. If the marzipan pieces cannot be stirred into a smooth mass with the hand mixer, the marzipan mixture can be processed again with the hand blender or the mixer.
In a second bowl, mix together the flour, ground almonds, baking powder, baking soda and a pinch of salt. Then fold the flour mixture into the liquid mixture. Just stir until everything is mixed up.
Line a muffin tin with paper liners or parchment paper cut into pieces. Fill the molds halfway with batter, place a marzipan ball inside and fill with batter. You bake the cupcakes in the oven for 20-25 minutes. After baking, they can cool down briefly with the tray and then cool completely on a wire rack.
For the cream:
Briefly stir the soft butter with the powdered sugar and all the remaining ingredients with a hand mixer until smooth. The mass should be firm enough to be able to apply to the cupcakes with a piping bag. If not, put it back in the fridge for a moment.
For the decoration:
Melt the dark chocolate in a double boiler or in the microwave. Lay out baking paper as well. Let the liquid chocolate cool down and pour it into a freezer bag. Press the chocolate into a corner and hold it like a piping bag. Then cut off a small corner and squirt small grids onto the baking paper.
The chocolate grids set the fastest in the refrigerator. Then you can decorate the cupcakes with it. Store the cupcakes in a cool place.

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