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1. Mix the dry ingredients in a bowl, add the butter, the milk and the eggs, stir until combined.
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2. Spoon the dough in muffin cups and bake for 18-20 minutes at 220 °C (350°F). Check them often to make sure they don’t get burned.
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3. When done, remove the muffin tin from the oven and wait until the cupcakes cool.
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4. While cooling, prepare the cocoa cream. Mix the dry ingredients, add the cream cheese and a touch of milk. Stir until the lumps are gone. If it’s not thick enough you can add a bit of konjak flour or starch.
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5. Fill a piping bag with the cream and apply it carefully on the cool cupcakes.
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6. You can decorate them with sugar-free marzipan. See the recipe here.