Chocolate-grated cupcakes with lemon cream

Ingredients for 1 servings:

• 2 m.-sized eggs
• 115 g sugar
• 90 g butter, soft
• ½ pack of baking powder
• 1 pinch of salt
• 200 g flour
• 150 g yogurt
• 100 g dark chocolate shavings
• 12 tsp lemon curd
• 20 g powdered sugar
• 100 g butter, soft
• 280 g cream cheese
• 140 g lemon curd
• some sugar – decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A quick and easy treat. Makes 12 pieces

For the cupcakes, first beat the eggs and sugar until fluffy. Then add the softened butter and mix everything well. Mix the baking powder and flour and briefly stir into the batter along with a pinch of salt. Slowly stir in the yogurt and finally fold in the chocolate shavings. Fill 12 muffin cases (e.g. paper or silicone) two-thirds full with the batter and then bake at 180°C for about 30 minutes. Be sure to do the skewer test! Let the cupcakes cool for about 5 minutes and then remove from the cases (exception: if using paper cases). Let cool completely on a wire rack. For the filling, use a teaspoon to make a well in the center of the cupcakes and fill each one with a teaspoon of lemon curd. For the cream, beat the powdered sugar and butter until fluffy. Then stir in the cream cheese and lemon curd well until a soft, homogeneous mixture forms. Pipe the cream onto the cupcakes using a piping bag fitted with a perforated nozzle. If desired, decorate the cupcakes with sugar decorations, such as small sugar hearts, and refrigerate until ready to serve.