Chocolate cupcakes with white chocolate-currant cream (four times different)

Name: Chocolate cupcakes with white chocolate-currant cream (four times different)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Dark chocolate; 165 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 white couverture; 200 g Double cream cream cheese; 100 g white currants; 24 Paper baking cups

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Dark chocolate
165 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 white couverture
200 g Double cream cream cheese
100 g white currants
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. In the meantime wash and drain the currants. Chop the chocolate coating and melt it over a warm water bath, stirring occasionally.
4
Leave to cool for about 10 minutes. Beat 40 g butter and cream cheese until creamy with the whisk of the hand mixer. Add the chocolate coating and mix well. Fill the cream in a piping bag with star-shaped spout and squirt large tuffs onto the muffins just before serving.
5
Decorate with currant panicles.