Bear chocolate-cherry cupcakes à la Didi

Ingredients for 1 servings:

• 50 g butter
• 50 g sugar
• 1 m.-sized egg(s)
• ¼ pt. baking powder
• ¼ packet of vanilla sugar
• ¼ pack of lemon peel flavoring
• ¼ pack of bitter almond flavor
• 120 g flour
• 20 g hazelnuts, ground
• 20 g chocolate shavings
• 20 g baking cocoa
• 25 ml milk
• 70 g sour cherries from the jar
• Margarine for the mold
• Hazelnuts, ground
• 80 g white chocolate coating
• 10 g chocolate shavings

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

makes 2 cakes

Grease the baking tins with margarine and sprinkle with ground hazelnuts. Beat the eggs with the sugar and vanilla sugar until frothy. Gradually add the flour and baking powder. Then add the cocoa powder, butter, chocolate shavings, hazelnuts, lemon zest flavoring, and bitter almond flavoring, and pour in enough milk to make a nice, smooth batter. Beat everything with a mixer on high speed for a long time and finally fold in the cherries. Pour the batter into the tins. Bake in a preheated oven at 175°C (convection oven) for 25 minutes. Allow the cakes to cool slightly and then remove from the tin. Slowly melt the chocolate coating over a pan of simmering water and spread it over the cakes. Sprinkle the chocolate shavings over the still-moistened chocolate coating.