Chocolate cupcakes with blueberry-mascarpone cream (four times different)

Name: Chocolate cupcakes with blueberry-mascarpone cream (four times different)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Dark chocolate; 125 g soft butter; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 160 g Flour; 1 TEASPOON Baking Powder; 200 g Blueberries; 150 g Mascarpone; 250 g Double cream cream cheese; 80 g Whipped cream; 100 g Icing sugar; 24 Paper baking cups

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Dark chocolate
125 g soft butter
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
160 g Flour
1 TEASPOON Baking Powder
200 g Blueberries
150 g Mascarpone
250 g Double cream cream cheese
80 g Whipped cream
100 g Icing sugar
24 Paper baking cups

Directions

1
Roughly chop the chocolate. Melt 125 g butter and chocolate in a saucepan over low heat while stirring, remove from the heat and pour into a mixing bowl. Add sugar, vanillin sugar, salt, eggs, flour and baking powder.
2
Mix to a smooth dough with the whisk of the hand mixer. Place 2 paper baking cups in each of the recesses of a muffin tray (12 recesses). Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes.
3
Take the muffins out of the oven and let them cool on a cake rack. Wash the blueberries and drain them on kitchen paper. Just before serving, mix mascarpone, cream cheese, cream and icing sugar well.
4
Fold 150 g blueberries into the mascarpone cream and spread on the muffins using a spoon. Decorate with remaining blueberries.