Cream Topped Chocolate Cupcakes

I made this for my moms birthday. So she could take them with her to work for her colleagues.

When my father collected me from the train station we made a little stopover in a supermarket. And look at that, they had a cute muffin pan with a depression at the bottom. I bought it. And used it.

It's great. Especially if you plan to put frosting on top.

Does someone know if this kind of muffin pan has a specific name? I tried to find them online. No luck.

I think the cupcakes look good but of course you can use just a normal muffin pan. For those who actually use this kind, don't be stingy with the butter and cocao and let them really cool down. Otherwise the bottom will break off when you turn them over. That happend to my first batch.

I think they are like Weberli in cupcake form. They don't taste exactly like them but close enough. After they were done, I thought that it would be a good idea to coat them with chocolate before topping them with the cream. That way they would be even more like Weberli. And they would look even better.

Maybe next time.

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Cream Topped Chocolate Cupcakes

Cupcakes

220g butter, soft
3/4 cup  cocoa powder
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups sugar
3 eggs
1 cup sour cream
butter
cocoa powder

1. Sift the cocoa, the flour, the baking powder, the baking soda and salt together.
2. Put butter and sugar into a bowl and blend it with a hand mixer until the mass is pale.
3. Put the eggs in individually and blend well in between.
4. Add half of the flour mixture to the mass and blend. Mix the sour cream in. Afterwards add the rest of the flour mixture and blend everything. Try not to overmix.
5. Pre-heat the oven to 180°C/360°F.
6. Butter the muffin pan and dust it liberally with cocao.
7. If you use the same kind of pan like me, fill it to 1/3 with the batter. If you use a normal muffin pan, than fill it to 2/3 with the batter.
8. Bake the muffins for 25-30 minutes.
9. Put the pan for 10 minutes on a cooling rack. Take the muffins out an let them cool down.

Cream

ca. 210 g Marshmallow fluff
110 g butter

1. Mix the Marshmallow fluff with the butter, till it's smooth.
2. Store the cream for 15-30 minutes in the fridge.

To Assemble 

1. Let the muffins cool down until they have room temperature.
2. Put the cream in a piping bag. If you want you can use a nozzle in the bag to achieve a different look.
3. Pipe the cream on the Cupcakes.

Bon appétit!!