Devil's Food Cupcakes – Chocolate muffins with topping

Ingredients for 1 servings:

• ¾ cup cocoa powder, real without sugar
• ¾ cup water, hot
• 3 cup(s) Flour, Type 405
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ cup(s) butter or vegetable margarine
• ½ cup(s) brown sugar
• 4 eggs
• 1 vanilla pod(s)
• 1 cup sour cream
• 250 g chocolate (dark chocolate)
• 1 cup double cream
• ¼ cup beet syrup
• possibly sugar, colorful sprinkles

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

makes 24 muffins

Please note: The quantities should be measured in cups. 0.75 is 3/4 of a cup, or 0.25 is 1/4 of a cup. Preheat the oven to 185 degrees Celsius (350 degrees Fahrenheit). Mix the cocoa powder and water in a bowl, then set aside. Melt the butter and sugar in a saucepan (do not let it get too hot!), then set aside. Mix the flour, salt, baking powder, and baking soda together in another bowl. Add the eggs, cocoa mass, and flour mixture to the melted sugar-butter mixture and mix everything in a bowl with a hand mixer. Then add the vanilla bean seeds and sour cream and mix everything again. Pour the batter into 24 cups and bake for 20-25 minutes (use a toothpick to test the filling!). I always use muffin tins and fill them with paper baking cups. Paper baking cups alone are too unstable for the soft, heavy batter. For the topping, heat the double cream and syrup in a saucepan over medium heat. Add the chocolate, turn off the heat, and stir until the chocolate is melted. Refrigerate the mixture until it’s thick enough to spread with a knife on the (cooled!) muffins. Don’t let it get too stiff. Stir every 5 minutes until the desired consistency is reached. Use a knife to spread the cream in nice waves. Sprinkle the muffins with sugar sprinkles before serving.