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🍰 Chocolate Cupcakes with Cream Ganache

586 kcal · 30 min · 4 servings

Ingredients

• soft butter (for the molds)
• flour (for the molds)
• 150 g butter
• 100 g sugar
• 1 vanilla pod (seeds)
• 3 eggs
• 150 g flour
• 80 g Ovomaltine
• 2 tbsp cocoa powder
• 3 tsp baking powder
• 1 tsp rum
• 150 g chocolate (70% cocoa content)
• 300 ml whipping cream
• white chocolate star
• 12 chocolate balls

Instructions

1. 1. Turn on the oven and set it to 180 degrees Celsius using top and bottom heat.
2. 2. Grease the cups of the muffin tin with a little fat.
3. 3. Lightly dust the greased cups with flour.
4. 4. Beat the butter together with the sugar and the seeds from the vanilla pod until creamy.
5. 5. Beat the eggs one by one well into the butter-sugar mixture.
6. 6. Mix the flour with the malted milk powder, cocoa, and baking powder.
7. 7. Gently fold the dry flour mixture into the batter.
8. 8. Add the rum to the batter and stir it in.
9. 9. Fill the batter evenly into the prepared cups.
10. 10. Bake the cupcakes for about 30 minutes in the oven.
11. 11. Test if they are done using a wooden toothpick.
12. 12. Roughly chop the chocolate and place it in a bowl.
13. 13. Heat the cream until it is hot.
14. 14. Pour the hot cream over the chopped chocolate.
15. 15. Stir the mixture until smooth until the chocolate has dissolved.
16. 16. Let the chocolate mixture cool in the refrigerator for about 4 hours.
17. 17. Beat the cooled mixture with a hand mixer until it is fluffy.
18. 18. Pipe the cream onto the cooled cupcakes using a piping bag.
19. 19. Decorate the cupcakes with star-shaped sprinkles and chocolate balls.

Nutrition per serving

• kcal: 586
• Protein: 7 g · Fett/Fat: 42 g · Carbs: 45 g