Black'n'White chocolate cupcakes

Ingredients for 12 servings:

• 2 m.-sized eggs
• 130 g brown sugar
• 1 packet of vanilla sugar
• 125 g butter, soft
• 200 g spelt flour
• 1 packet of baking powder
• 20 g baking cocoa
• 1 pinch of salt
• 150 ml milk
• 100 g chocolate drops, variety selectable as desired
• 110 g butter, soft
• 250 g powdered sugar
• 200 g white chocolate coating (choose any type)
• e.g. coconut oil
• e.g. milk

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Beat the eggs with the sugar, vanilla sugar, and butter until fluffy. Combine the flour with the baking powder, cocoa powder, and salt, then mix with the sugar, egg, and butter mixture, adding the milk, until a smooth batter forms. Finally, stir in the chocolate chips. Line a muffin tin with muffin cases and fill each case just below the rim with batter. Bake in a preheated oven at 180°C (convection oven) for 20 minutes. Allow to cool completely after baking. For the frosting, knead the butter and powdered sugar until smooth (ideally with your hands). Then melt the chocolate coating completely in a double boiler (adding coconut oil during melting helps to ensure the chocolate coating is lump-free and shiny). Add the melted chocolate coating to the powdered sugar and butter mixture and beat with a hand mixer until smooth. You may need to add one or two teaspoons of milk to make the mixture easier to pipe. Once the consistency is right, the mixture must be piped directly onto the cupcakes, otherwise it will harden.