Chocolate Cupcakes – the Three-Ingredient Express Dessert

For the chocolate cupcakes you'll need 250 g of whipped full cream. Whip it until creamy-stiff and set it aside until further use.

Mix 60 g of the Chocolate cake filling with 50 g water and combine everything with a Whisk. Watch the water temperature: it must not be warmer than 20 degrees.

Prefer a different flavour? Our range also includes raspberry, strawberry and neutral filling – the neutral one in particular is suitable for all kinds of flavour creations. You can also combine two flavours by filling one half of the cupcake with raspberry mousse, for example, and the other with chocolate mousse.

Now the whipped full cream goes into the chocolate mixture. Fold it into the chocolate mass in three parts and, for the last third, use a Rubber scraper instead of the Whisk.

Fill half of the finished Chocolate cream into a Piping bag and use it to fill the 15 chocolate tartelettes. Smooth off the excess cream with a Spatula so you get a nice, smooth surface.

Now fit a new Piping bag with the 16 mm Rosette nozzle and fill in the remaining cream. Carefully pipe a nice rosette onto each cupcake. If the cream is too soft, put it in the fridge for a few minutes before piping the rosettes. Finally, decorate the finished cupcakes with fresh fruit and peppermint.