Two chocolate cupcakes with lemon frosting and fresh strawberries

Ingredients for 1 servings:

• 200 g flour
• 175 g sugar
• 175 g butter
• 150 g dark chocolate
• ½ tsp baking powder
• 1 tbsp cocoa powder, unsweetened
• 1 tbsp milk, as needed
• 2 tbsp chocolate (chocolate drops)
• Paper cups
• 1 pack of cream cheese
• 1 piece(s) of butter (cut two fingers off the butter)
• e.g. powdered sugar
• 1 lemon(s) (organic), zest
• 1 bowl of strawberries
• optionally syrup (strawberry syrup) for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

A classic that leaves nothing to be desired! Wonderfully fresh and unbeatably delicious! Makes 12 pieces

For the cupcakes, preheat the oven to 180°C and place paper baking cups in the muffin tin. Melt the chocolate in the microwave or over steam (note: the bowl must not touch the water). Mix the flour with the baking powder. Cream the butter in a bowl until smooth and add it to the chocolate along with the sugar, eggs, flour mix, cocoa powder, and milk. Mix everything together until a smooth batter forms. Stir in the chocolate chips. If necessary, add a little more milk (until the batter falls easily off the spoon). Divide the batter among the cupcake cases and bake for about 20 minutes (do the skewer test) and let cool on a wire rack. For the frosting, the ingredients must be at room temperature. Please remove from the refrigerator at least one hour beforehand (preferably longer, as otherwise the frosting will not have a nice consistency). First, cream the softened butter until smooth, then add the cream cheese. Then, sift in the powdered sugar until the desired sweetness is reached, then add the lemon zest. After letting them rest in the fridge for about an hour, I spread the frosting on the cooled cupcakes. I leave a generous amount of space around the edges because the heavy strawberries will press the frosting down a bit. I cut the strawberries into small enough pieces to make them fun to cut. They also need to be small enough to fit on the cupcake. To do this, I lightly press the pieces into the cream. I drizzle a little strawberry syrup over the frosting and strawberries at the end. After that, you can only eat the cupcakes with a fork, but they taste so deliciously fresh!