Chocolate peppermint cupcakes

Ingredients for 1 servings:

• 130 g margarine, soft
• 2 m.-sized eggs
• 100 g sugar
• 2 tbsp vanilla sugar (bourbon vanilla sugar)
• 1 pinch of salt
• 130 g spelt flour (type 630)
• 2 tbsp cocoa powder (heaped tbsp)
• 2 tsp cream of tartar baking powder
• ½ tsp baking soda
• 1 tbsp natural yogurt (3.5% fat)
• 50 g chocolate shavings
• 1 bar of chocolate (Ritter Sport Peppermint)
• 12 paper baking cups
• 200 ml whipped cream
• 1 pack of cream stiffener
• 1 tsp vanilla sugar
• 1 pack of confectionery (peppermint chocolate bars)
• little food coloring, green
• n. B. flavoring (peppermint flavoring)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

from the Thermomix, makes 12 pieces.

Preheat the oven to 175°C (conventional heat). Line a muffin tin with 12 paper cases. Place the softened margarine, sugar, vanilla sugar, and salt in the mixing bowl and mix for 1 minute on speed 5 until frothy. Add the eggs one at a time through the opening in the lid and mix each egg for about 15 seconds on speed 5. Add the flour, baking powder, baking soda, cocoa, and yogurt and fold in for 20 seconds on speed 5 using a spatula. Finally, pour 50g of grated chocolate through the opening in the lid and mix for 5 seconds/reverse. Pour a tablespoon of batter into each paper case, place a piece of Ritter Sport Peppermint Chocolate in the center of each case, and cover with another tablespoon of batter. Bake the muffins for 30 minutes. Then let them cool on a wire rack. For the decoration, whip the cream with the cream stiffener, vanilla sugar, and a little green food coloring until stiff. If desired, add 2 drops of peppermint flavoring. Transfer the cream to a piping bag fitted with a large star-shaped nozzle. Pipe rosettes onto the cupcakes and decorate each with a halved peppermint chocolate bar. This batter makes exactly enough for 12 muffins.