Summary

Ingredients

• 200 g flour
• 100 g suar
• 2 teaspoons, leveled baking powder
• 80 g butter
• 80 g Nutella
• 120 ml sour cream
• 50 ml milk
• 2 tablespoon, heaped cocoa
• 2 egg (s)
• 1 pinch (s) salt
• 200 ml cream
• 1 teaspoon, leveled cocoa
• 1 tablespoon sugar
• 1 pack cream stabilizer
• 200 ml cream
• 1 tablespoon sugar
• 1 packet vanilla sugar
• 1 pack cream stabilizer
• 12 piece (s) confectionery (chocolate balls)

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Instructions

1. Preheat the oven to 170 degrees top and bottom heat. Prepare the muffin tin and line it with 12 paper cases.
2. For the dough, beat the butter and sugar until frothy. Little by little the eggs, Nutella,
3. Add sour cream and milk. Mix the flour, baking powder, cocoa and salt and stir in a spoonful. Pour the batter into the molds. I prefer to use an ice cream scoop. It goes quickly and becomes even.
4. Put the cupcakes in the oven and bake at 170 degrees for about 15-20 minutes.
5. Then let the cupcakes cool down. Meanwhile, prepare the topping.
6. For the chocolate cream, mix the cocoa, sugar and cream stiffener. Whip the cream while pouring everything in. Beat until the chocolate cream is stiff.
7. For the vanilla cream, whip the cream and gradually pour in the sugar, vanilla sugar and cream stiffener. Beat until the vanilla cream is stiff.
8. Put the chocolate cream and vanilla cream each in a piping bag. Now sprinkle a flat hood of chocolate cream onto the cupcakes. Then heat up some Nutella and put a few blobs on it. Now add a dab of vanilla cream and top it off with a chocolate ball.
9. Chill until ready to serve.