Chocolate Mint Cupcakes

For the chocolate mint cupcakes, heat water in a large saucepan and melt the dark chocolate together with the butter in a smaller bowl over it (water bath).

Preheat the oven to 180°C. In the meantime, sift the baking powder with the flour and beat the eggs with the sugar and vanilla sugar until the mixture has doubled in volume. Gradually stir the dry ingredients into the egg mixture. Now fold the liquid chocolate into the mixture until everything is evenly distributed in the batter.

Fill a muffin tin with paper cups and place on a baking sheet. Divide the cupcake mixture evenly among the cups and bake in the preheated oven for about 20 minutes. Remove the cupcakes from the oven and let them cool completely before spreading the topping on top. Otherwise, the mint topping will melt.

For the mint topping, prepare the vanilla pudding as directed on the package instructions. Allow the pudding to cool. Finely chop the mint leaves with 1-2 tablespoons of rum using a hand blender.Gradually stir the powdered sugar and the butter cut into small pieces into the vanilla pudding as well as the finely chopped mint.Beat the topping until it is nice and firm.

Pour the mint topping into a piping bag with a smooth nozzle and pipe onto the cupcake. If desired, you can garnish the chocolate mint cupcakes with chocolate sauce and chocolate sprinkles.

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