Double Chocolate Cupcakes

For the double chocolate cupcakes, first prepare the topping. Melt the white chocolate in the whipped cream over a water bath. Refrigerate for about 3 hours.

For the sponge, melt the chocolate over a water bath. Beat the butter, chocolate, half of the sugar and the yolks until very fluffy. Beat egg whites with remaining sugar until stiff peaks form. Mix the almonds and flour and stir into the yolk mixture. Then gently fold in the snow.

Place paper cups in a muffin tray and fill with the batter. Bake in the preheated oven at 190° on the middle shelf for about 25 minutes. Remove from the mold with a spoon poke a hole for the filling and let cool.

For the filling, melt the chocolate, nougat and cream in a saucepan over low heat, cool briefly and then pour into the sponge. Whip the topping briefly with a mixer and pipe onto the sponge with a piping bag.

Decorate the double chocolate cupcakes with chocolate chips or sugar pearls.

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