Strawberry Chocolate Espresso Cupcakes

Ingredients for 12 servings:

• 200 g dark chocolate or milk chocolate
• 350 g whipped cream
• 1 tbsp espresso powder, instant
• 150 g dark chocolate or milk chocolate
• 150 g butter, soft
• 150 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 3 eggs, organic
• 200 g flour
• 1 tbsp cream of tartar baking powder
• 50 ml espresso, very strong
• 200 g strawberries
• 100 g dark chocolate or milk chocolate

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

With instant espresso powder

Ingredients needed: 12 paper sleeves. For the chocolate cream, chop the chocolate, bring the cream to a boil, and pour it over the chocolate. Stir in the espresso powder. Refrigerate the mixture overnight. Preheat the oven to 180°C (350°F), fan oven 160°C (425°F), gas mark 3. For the dough, chop the chocolate and melt it in a metal bowl over a hot water bath. Beat the butter, sugar, vanilla sugar, salt, and melted chocolate in a food processor until light and creamy. Stir in the eggs one at a time. Mix the flour and baking powder and stir into the batter, alternating with the espresso. Pour the batter into 12 muffin tins lined with paper sleeves. Bake in the hot oven on the middle rack for about 20 minutes. Remove from the oven and let cool completely. If necessary, remove the strawberries from the paper sleeves. Rinse, hull, and slice the strawberries. Whip the cold chocolate cream with a hand mixer until stiff peaks form. Transfer to a piping bag fitted with a large star nozzle and pipe onto the muffins. Layer the strawberries on top, possibly in several layers. Chop the chocolate coating, place it in a disposable piping bag, seal the bag tightly, and melt the chocolate in a hot water bath. Cut off a corner of the bag and drizzle the cupcakes with the melted chocolate. Each piece contains approximately 520 kcal, protein 7 g, fat 34 g, and carbohydrates 47 g.