Decorated Chocolate Cupcakes with Chocolate Topping
- For the batter
- 50 grams Dark chocolate
- 200 grams softened butter
- 200 grams sugar
- 3 eggs
- 100 grams Crème fraiche
- 1 tsp unsweetened cocoa powder
- 200 grams Pastry flour
Grease wells of muffin tin or line with paper baking cups. Preheat oven to 190°C (approximately 375°F) or 170°C (approximately 340°F) convection.
For the batter, heat chocolate in a small saucepan over low heat until melted. Mix butter, sugar and eggs until fluffy. Stir in melted chocolate, crème fraiche and cocoa powder and mix well. Add flour and stir briefly. Pour batter into wells of muffin tin and bake in preheated oven for 20-25 minutes. Let cool completely.
For the topping, heat chocolate in a small saucepan over low heat until melted. Spread chocolate over cupcakes. If desired, decorate with pearls and shredded coconut before chocolate dries completely. Let chocolate dry. Pipe decorating icing as desired and let dry. Arrange cupcakes on a plate and serve.