Chocolate cupcake with maple cream cheese frosting

Ingredients for 1 servings:

• 110 g butter
• 75 g sugar
• 75 g brown sugar
• 2 eggs
• 85 g dark chocolate
• 135 g flour
• ½ tsp baking soda
• 75 ml buttermilk
• 1 packet of vanilla sugar
• 75 g butter, soft
• 50 g brown sugar
• 50 g cream cheese, not directly from the refrigerator
• 50 ml maple syrup
• 100 g powdered sugar

Instructions

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

Line two muffin tins with paper baking cups. Preheat the oven to 175°C. Melt the chocolate in a saucepan over a double boiler and let it cool slightly. In a bowl, cream the butter with both sugars and the vanilla sugar using a mixer or food processor until very fluffy. Gradually add the eggs and beat well. Mix in the chocolate, then alternately stir in the flour mixed with the baking soda and the buttermilk. Pour the batter into the muffin tins (two-thirds full) and bake for about 20 to 25 minutes. For the frosting, beat the butter and sugar until the sugar has dissolved. Stir in the cream cheese and maple syrup, then mix with more powdered sugar until the desired consistency is reached for spreading or piping. Brush the mixture onto the cooled muffins.