Preheat the oven to approx. 180 ° C (top / bottom heat) and fill the mini muffin tin with paper cases.
Chop the dark chocolate and melt it with the butter in the microwave (or in a double boiler). Let this mixture cool down briefly, then beat together with the sugar until frothy. Stir in the egg. Mix the flour with baking powder, salt and cocoa powder separately - then gradually add this mixture together with the milk to the chocolate mass. As soon as everything is well mixed together, fold in the chopped white chocolate and milk chocolate.
Pour the dough into the prepared molds and bake for about 10-15 minutes (depending on the oven).
As soon as the mini muffins are ready (make a stick test!), Take them out of the oven and let them cool down well!
The quantities given are sufficient for 24 mini cupcakes.
For the frosting, sieve the powdered sugar (important! Otherwise lumps may appear later and that doesn`t look nice in the frosting ..) and mix the soft butter with the powdered sugar until a homogeneous mass is formed. Add the pulp of one vanilla pod. Gradually add 3 - 4 tablespoons of cream until the mixture has a nice, not too runny consistency, so that you can squirt it onto the cupcakes.
Finally, you can add red food coloring to color the mass, but this is optional.
Do not put the frosting on the mini muffins until they have cooled down completely, otherwise the mixture will be warm and soft and will not retain its shape.
The frosting mixture is enough for 24 mini cupcakes.
It is best to store the finished mini cupcakes in the refrigerator until they are served.
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