Vanilla Crescent Cupcakes

For the vanilla crescent cupcakes, melt the chocolate coating together with the butter over a bain-marie.

Preheat the oven to 180°C. Meanwhile, sift the baking powder with the flour.Beat the eggs with the sugar and vanilla sugar until the volume has clearly doubled. Gradually stir the flour and baking powder mixture into the egg mixture. Season with a pinch of cinnamon and cardamom.Now fold the liquid chocolate into the mixture until everything is evenly distributed in the batter.

Fill a muffin tray with paper cups and place on a baking tray. Divide the cupcake mixture evenly among the cups and bake in a preheated oven for about 20-25 minutes. Remove the cupcakes from the oven and let them cool completely before spreading the topping on top.

For the vanilla cupcake topping, crush the vanilla cupcakes very finely with a mortar and preferably press them through a large-pored sieve. The vanilla crescents should have a fine-grained consistency. Cream the cream cheese with the butter, vanilla crescent crumbs, sugar, and a little vanilla bean pulp if desired. Chill the topping for about 1/2 hour to make it easier to spread on the cupcake.

Pour the vanilla cupcake topping into a piping bag fitted with a star nozzle and pipe onto the cupcakes. Garnish the vanilla cupcakes with chocolate sprinkles or a vanilla wafer and serve.

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