Chocolate Cupcakes with Double Custard Cream

For the chocolate cupcakes with double custard, separate the eggs and beat the egg whites until stiff.

In a mixing bowl, cream the room-warm butter with sugar and vanilla sugar until nice and fluffy. Gradually beat in the yolks. Melt the chocolate, allow to cool briefly and stir into the butter mixture. Fold the snow into the mixture alternately with the spelt flour mixed with baking powder.

Pour the batter into the muffin cups and bake in the oven at 180 °C for about 10-15 minutes. Then leave to cool.

For the two creams, mix 250 ml of milk with 100 ml of water, 1 pinch of cinnamon and 2 teaspoons of sugar each and heat. Set aside a few spoonfuls and mix with 1 package each of pudding. Boil the pudding and let it cool down.

Whip the cream, divide into 2 parts and fold into the puddings. Pour both creams into a piping bag or double syringe with 2 chambers and decorate the chocolate cupcakes with them.

Visually embellish the double custard chocolate cupcakes with sugar sprinkles and marzipan. Place on a plate and chill in the refrigerator.

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