Strawberry Chocolate Cupcakes

For the strawberry-chocolate cupcakes, first prepare the muffins. Cut the strawberries into very small cubes. Grate the butter, sugar and marzipan until creamy.

Add the eggs little by little. Add the remaining ingredients (except strawberries). Finally, briefly stir in the strawberries. Pour the mixture into ramekins. Bake in the preheated oven at 180 °C for about 35 minutes. Let cool well, otherwise the topping will melt.

For the topping, bring the whipped cream to the boil and remove from the heat. Immediately add the chopped chocolate and let it stand for a few minutes so that it begins to melt – not too long, as the whipped cream must not cool completely.

Stir the mixture until it becomes a homogeneous mass. Let cool to room temperature (overnight). DO NOT refrigerate, as it will become too hard in there. Then whip. Be careful not to beat too long or it will turn to buttery. Using a large nozzle, pipe the topping onto the cupcakes and decorate as desired.

Preparation Tip:

The strawberry chocolate cupcakes can also be made with dark chocolate, but they look nicer with white chocolate.

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