Perfect Chocolate Cupcakes

Ingredients for 1 servings:

• 180 g flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 160 g sugar
• 120 g butter, soft
• 2 large eggs
• 2 packets of vanilla sugar
• 150 ml crème fraîche
• 80 ml water
• 90 g dark chocolate (70% cocoa)
• Paper cups
• 180 g chocolate, dark
• 250 ml cream
• possibly powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

or chocolate muffins, makes 24 pieces

Line 24 medium muffin cups with paper baking cups and preheat oven to 160°C. Melt the chocolate in a double boiler (or in the microwave) and let it cool slightly. Sift the flour together with the baking powder, baking soda, and salt and set aside. In a bowl, cream the softened butter with the sugar and vanilla sugar until light and fluffy, then stir in the melted chocolate. Beat in the eggs one at a time, then add the crème fraîche and continue stirring until well blended. Alternately stir in the flour mixture and water on low heat. Divide the batter between the prepared muffin cups and bake for 20 minutes. Once cooled, top with chocolate ganache frosting. Chocolate ganache is made by chopping 180g of dark chocolate into small pieces, pouring over 250ml of boiling cream, letting it rest for a few minutes, and stirring until smooth. Sweeten the chocolate cream with a little powdered sugar, if desired. The ganache becomes firmer as it cools.