How to make
Beat the butter, which had been left at room temperature, along with the sugar with a mixer. Beat first at low speed and gradually increase to a higher speed, until a white mixture is obtained.
Add two large eggs one after the other. The flour is sifted along with the baking powder and added with the vanilla. It is then beaten at a lower degree. You will get a thick smooth mixture.
Pour the chocolate drops and 1 tsp. of lemon shavings. Mix well with a spatula. From the resulting mixture, separate 4 tbsp. into a bowl, add 1 tbsp. of dark cocoa powder and stir.
Place paper muffin cups in the muffin tin slots. Pour one tablespoon of the light mixture into them, or distribute it evenly, by smoothing it out slightly. Place one teaspoon of the dark mixture on top in the middle and press down slightly.
During this time, the oven is preheated to 360°F (180°C). They are baked for 12-15 minutes. I baked them with the fan on.
For the decoration:
Beat the soft butter along with the cream cheese with a mixer. Add 3 tbsp. of condensed milk one after the other.
You can decorate the cooled cupcakes in any way you like.
Mine are summer themed. I decorated each cupcake today with a little cream and fresh blackberries with a sunflower petal and mint.
The quick and easy cupcakes are ready.
