Ingredients for 12 Servings
Cupcakes:
200g very soft butter
1 packet vanilla sugar
1 pinch of salt
90g granulated sugar
3 eggs
300g all-purpose flour
15g cocoa powder
200ml buttermilk
100ml YO Cherry Syrup
1 packet baking powder
Topping:
100g butter (room temperature)
340g chocolate (60% cocoa)
120g powdered sugar
4 tbsp cocoa powder
200g mascarpone
Decoration:
12 cherries
Preparation
Cupcakes:
Beat butter, vanilla sugar, salt, and granulated sugar until fluffy. Gradually add the eggs and YO Cherry Syrup. Sift the flour, baking powder, and cocoa powder together, then alternately fold into the butter mixture with the buttermilk. Fill the prepared cupcake liners and bake in a preheated oven at 180°C (356°F) for about 35 minutes on the middle rack.
Topping:
Roughly chop the chocolate, melt it over a water bath, and let it cool to room temperature. Whip the soft butter with powdered sugar and cocoa powder until fluffy. Add the mascarpone and melted chocolate, stirring until smooth.
Fill the cream into a piping bag with a star nozzle (No. 5) and pipe onto the cooled cupcakes. Decorate with cherries. Enjoy!
