Step 1/7
- 150 g butter
- 150 g cane sugar
- 2 large eggs
- 100 g melted dark chocolate
- mixing bowl
- oven
- cupcake pan
- paper muffin cup liners
- stand mixer or hand mixer with beaters
Preheat oven to 200°C/390°F. Line a muffin pan with muffin cups and set aside. In a mixing bowl, cream butter and brown sugar on high speed. Add eggs one at a time and combine well. Fold in melted, lukewarm chocolate.
Step 2/7
- 130 g flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
In another mixing bowl, stir together flour, cocoa powder, baking powder, and salt.
Step 3/7
Add flour mixture to wet ingredients and stir well. Add egg liqueur and stir briefly one more time.
Step 4/7
Fill each muffin cup halfway with batter and bake in oven at 200°C/390°F for approx. 16 – 18 min. Cool on a wire rack.
Step 5/7
- 8 egg white
- 400 g sugar
- ½ tsp lemon juice
- 180 g cream pudding
- 5 tbsp egg liqueur
- decorating tip
- pot
- piping bag
- kitchen thermometer
- heatproof bowl
- stand mixer or hand mixer with beaters
- small bowl
Place egg white, sugar, and lemon juice in a heatproof bowl and set over a pot of simmering water. Be careful that the bowl does not touch the water. Cook for approx. 5 - 6 min., stirring often, until mixture reaches 71°C/160°F, or until sugar is dissolved. Remove from heat and continue to stir for approx. 5 - 6 min., until mixture is thick and shiny. Transfer frosting to a piping bag. In a small bowl, mix together cream pudding and egg liqueur until smooth. Set aside.
Step 6/7
With a knife, cut a small portion out of the center of each cupcake, remove cake, and fill with egg liqueur cream. Pipe marshmallow frosting into a high pyramid on top of each cupcake and refrigerate for approx. 30 min.
Step 7/7
- 350 g melted chocolate
- 60 ml vegetable oil
Stir melted chocolate and vegetable oil together until smooth and let cool down for approx. 5 min. As soon as glaze is lukewarm, dip cupcakes, marshmallow frosting-first, to coat. Let dry before serving. Enjoy!
in Berlin