For the chocolate cupcakes, first prepare the chocolate ganache. Bring the whipped cream to the boil and remove from the heat. Add the chopped chocolate and let it melt.
Transfer to a tall container and let cool in the refrigerator for at least 2 hours. Whip again with a mixer before using.
For the cupcake batter, slowly melt the butter and add the chopped chocolate. Let it cool down a bit. In the meantime, preheat the oven to 180 °C top-bottom heat.
Mix sugar, eggs, jam, salt. Add the chocolate-butter mixture. Mix well. Mix in the flour with the baking powder. Pour into 12 muffin cups and bake for about 25 minutes. Let cool.
For the topping, whip the patisserie cream or whipped cream with the cream stiffener and vanilla sugar until stiff. Spread chocolate ganache on each cupcake.
Pour the finished whipped cream into a piping bag and decorate the cupcakes with it. Sprinkle with sugar sprinkles, marshmellows, etc.
Preparation Tip:
The finished chocolate cupcakes can be cut out with a cupcake cutter. So the cupcake inside also still has the chocolate ganache. The soft dough, the crispy shell with the sweet chocolate and the wonderful topping are very well received by young and old!
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