for chocolate treat lovers

 MARS BAR CUPCAKES

INGREDIENTS:

• 1.5 cups flour
  
• 3 tablespoons cocoa powder
• 4 tablespoons sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 pinch salt
• 1 stick butter (100g, unsalted)
• 0.7 cup milk
• 1 egg
• 250g Mars bars
• 0.4 bar dark chocolate (40g)

INSTRUCTIONS:

1. Melt the butter.
2. In one bowl, combine the dry ingredients. Whisk together the liquid 
ingredients in another separate bowl.

3. Chop most of the mars bars and fold them into the dry ingredients. 
Add the liquid ingredients to the dry ones and stir until roughly combined.

4. Fill paper liners wiht the batter.

BAKE:   17 min.   180° C

5. Chop the rest of the bars for garnish and melt the chocolate.

6. Use the melted chocolate to stick the chopped mars bars on top of the 
cupcakes. Pour the rest of the chocolate over the cupcakes in thin streams.

for an Easter surprise

 NUTELLA BUNNIES

INGREDIENTS:

• 1.5 cups flour
  
• 0.3 cup sugar
• 3 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1 pinch salt
• 1 cup milk
• 1 stick butter (100g, unsalted)
• 1 egg
• 0.5 bar dark chocolate (50g)
• 0.5 cup hazelnuts

• 1.5 cups cream cheese
• 0.5 cup nutella
• 0.7 cup heavy cream
• 3 teaspoons caster sugar
• 1 teaspoon stabilizer for whipped cream

• 0.5 bar dark chocolate
• 48 almond flakes
• 12 teaspoons nutella

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, cocoa powder, baking soda and salt. Whisk together the melted butter, milk and egg in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined. Fold in half a bar of grated chocolate and chopped hazelnuts.

3. Fill paperliners with the batter.

BAKE:   17 min.   180° C

4. Mix the cream cheese with nutella.  Whip the cream with the caster sugar and stabilizer. Delicately, combine both creams and let the frosting cool.

5. Melt the rest of the chocolate. On baking paper, form ears, noses and whiskers with the chocolate. Use it on half of the almond flakes to build eyes. Let the chocolate cool in the refrigerator.

6. Cover each of the muffins, once cooled, with a tablespoon of nutella and plenty of the nutella cream cheese frosting. Stick in the ears and whiskers and garnish with the chocolate noses and almond eyes and teeth. Let them cool in the refrigerator.

for chocolate monsters

 CHOCOLATE & PEAR CUPCAKES

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
  
• 1 bar dark chocolate (100g)
• 2 eggs
• 0.5 cup sugar
• 1 cup flour
• 0.5 teaspoon baking soda
• 1 teaspoon pepper
• 1 pinch salt
• 2 pears

• 1 bar dark chocolate (100g)
• 0.5 bar milk chocolate (50g)
• 0.5 cup heavy cream

INSTRUCTIONS:

1. Melt the butter and chocolate. Let them cool.

2. Beat the eggs with the sugar. Add the butter and chocolate.

3. Combine the sifted flour, baking soda, pepper and salt. Add it to the mixture.

4. Dice the peeled pears. Fold them into the batter. Set a few dices aside for garnish.

5. Fill paper liners 2/3 full with the batter.

BAKE:   17 min.   170° C

6. Melt the chocolate. Gradually, add the heavy cream and stir 
thoroughly. Let it cool in the refrigerator for about half an hour 
(until it thickens).

7. Top the cooled cupcakes with the chocolate using a pastry bag
and garnish them with the remaining pear dices.

for those who like it colourful

 COCOA & BLACKCURRANNT CUPCAKES

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
• 1 cup caster sugar
• 3 eggs
• 1.5 cups flour
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 3 tablespoons cocoa powder
• 1 pinch salt
• 0.5 cup milk
• 1.2 cups blackcurrant
• 1 cup mascarpone cheese
• 0.6 cup heavy cream

INSTRUCTIONS

1. Beat the butter wiht half of a cup of caster sugar. 

One by one, add the eggs.

2. Combine the sifted flour with the baking powder 

and soda, cocoa powder and salt.

3. Gradually, add the dry ingredients and milk to the 

butter mixture. Stir thoroughly.

4. Fill paper liners with the batter half way up.

BAKE:   15 min.   180° C

5. Puree the blackcurrants with the rest of the caster 

sugar and pour them through a sieve.

6. Combine the puree with the mascarpone cheese. 

Whip the cream and add it to the frosting.

7. Let the frosting cool for about half an hour and 

garnish the cupcakes using a pastry bag.

for the sweet-sour effect

 YOGHURT & REDCURRANT CUPCAKES

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
  
• 0.5 cup caster sugar
• 3 eggs
• 1.5 cups flour
• 0.5 teaspoon baking powder
• 0.5 teaspoonsbaking soda
• 2 teaspoons vanilla sugar
• 1 pinch salt
• 1 cup natural yoghurt

• 2 cups cream cheese
• 1.5 bars white chocolate (150g)
• 2 cups redcurrant

INSTRUCTIONS:

1. Beat together the butter and the sugar. One by one, add the eggs.

2. Combine the sifted flour, baking powder and soda, vanilla sugar, and salt.

3. Gradually, add the dry ingredients and the yoghurt to the butter mixture. Stir thoroughly.

4. Fill paper liners with the batter (half way up). Put half a cup 
of currants into the batter. Distribute them evenly to each batter-filled liner.

BAKE:   18 min.   180° C

5. Melt the chocolate in a double boiler and let it cool.

6. Combine the cream cheese and the chocolate. Let it cool for 
about half an hour.

7. Top the cooled cupcakes with the cream cheese frosting and 
garnish them with ther rest of the currants.

for vanilla & strawberry fans

 VANILLA CUPCAKES WITH STRAWBERRY FROSTING

INGREDIENTS:

• 1.5 sticks butter (150g, unsalted)
• 0.5 cup caster sugar
• 3 eggs
• 1.5 cups flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 pinch salt
• 0.7 cup milk
• 1 vanilla pod

• 1 cup strawberry puree
• 1 cup mascarpone cheese
• 1.5 cup heavy cream
• 3 tablespoons caster sugar
• 1 whipped cream stabilizer

• 12 strawberries
• 0.5 bar dark chocolate (100g)
• 1 tablespoon milk

INSTRUCTIONS:

1. Beat together the butter and the sugar. One by one, add the eggs.

2. Combine the sifted flour, baking soda and powder, and salt.

3. Gradually, add the dry ingredients and the milk into the butter mixture.

4. Using a sharp knife, cut the vanilla pod open and scrape the seeds off 
into the batter. Stir it thoroughly. Fill paperliners with the batter.

BAKE:   15 min.   180° C

5. Mix the strawberry puree with two tablespoons of sugar and whisk it together with the mascarpone cheese.

6. Whip the heavy cream with one tablespoon of sugar and the stabilizer 
and combine it with the mixture. Let the frosting cool in the refrigerator.

7. Melt the chocolate in a double boiler and combine it with the milk. Dip 
the strawberries in the chocolate and place them on a sheet of baking paper. 
Let them cool in the refrigerator.

8. Top the cupcakes with the frosting and garnish them with the chocolate 
strawberries.

Note: You can put the used vanilla pod into a jar an cover it with sugar. After 
a few weeks you will get vanilla sugar. 

for the stylish

 HANDSOME MUSTACHE CUPCAKES

INGREDIENTS:

• 0,7 stick butter (70g, unsalted)
  
• 6 tablespoons peanut butter
• 1 cup buttermilk
• 2 eggs
• 2 cups flour
• 0.5 cup sugar
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 bar dark chocolate (100g)
• 2 bananas

• 1.5 cups cream cheese
• 0.7 bar white chocolate (70g)
• 2 bananas
• 1 cup heavy cream

• 1 bar dark chocolate (100g)
• 1.5 tablespoons heavy cream

INSTRUCTIONS:

1. Melt both kinds of butter and whisk them together with the buttermilk and eggs. 
In another separate bowl, combine the sifted flour, sugar, baking soda and powder. 

2. Add the liquid ingredients to the dry ones and stir until roughly combined. 
Fold in the chopped chocolate and diced bananas.

3. Fill paper liners with the batter.

BAKE:   18 min.   180° C

4. Combine the cream cheese with the melted chocolate and pureed bananas. 
Whip the cream and fold it into the mixture. Let the cream cool in the refrigerator.

5. Melt the dark chocolate and stir in the heavy cream. Put it into a pastry bag and pipe 
the chocolate onto a sheet of baking paper to form mustaches. Let them cool in the 
freezer.

6. Garnish the cooled cupcakes with the cream and the mustaches.

Note: For mustache templates, you can print out the mustaches on a sheet of paper 
and put it under the baking paper.

for special occasions

 CHAMPAGNE CUPCAKES

INGREDIENTS:

• 1 stick butter (1oog, unsalted)
  
• 0.5 cup caster sugar
• 2 eggs
• 1.5 cups flour
• 1 teaspoon baking soda
• 1 pinch salt
• 0.5 cup buttermilk
• 0.7 cup champagne

• 1 cup strawberry puree
• 2 tablespoons caster sugar
• 4 tablespoons champagne
• 3 tablespoons gelatine

• 2 cups heavy cream
• 4 tablespoons caster sugar
• 1 whipped cream stabilizer
• 0.5 cup cream cheese
• 0.3 cup champagne

INSTRUCTIONS:

1. Beat together the butter and the sugar. One by one, add the eggs.

2. Combine the sifted flour, soda and salt. In another bowl, stir 
together the buttermilk and champagne.

3. Gradually, add the liquid and the dry ingredients to the butter 
mixture.

4. Pour the batter into paper liners.

BAKE:   17 min.   170° C

5. Stir together the strawberry puree, sugar and champagne. 
Dissolve the gelatine in minimum amount of water and add it to 
the mixture. Let it cool in the refrigerator until it gets jelly-like.

6. Whip the cream with the sugar and stabilizer. Simmer the 
champagne in a saucepan until reduced to about 2 tablespoons. 
Once cooled, add it to the cream cheese. Combine the whipped 
cream with the cream cheese and let it cool in the refrigerator.

7. Top the cooled cupcakes with strawberry jelly and, using a 
pastry bag, decorate them with the cream. You can garnish 
them with strawberry halves.

for celebrations

 PIÑA COLADA CUPCAKES

INGREDIENTS:

• 1.5 cups flour
• 0.5 cup brown sugar
• 1 teaspoon baking powder
• 2 teaspoons vanilla sugar
• 1 pinch salt
• 1 cup finely chopped pineapple
• 2 jeggs
• 0.5 cup milk
• 4 tablespoons vegetable oil
• 4 tablespoons white rum

• 2 cups heavy cream
• 1 stabilizer for whipped cream
• 2 tablespoons white rum
• 0.7 cup desiccated coconut
• 3 pineapple slices

INSTRUCTIONS:

1. Combine the sifted flour with the sugar (regular and vanilla), baking powder and salt. Fold in the pineapple.

2. Mix the eggs with the milk, vegetable oil and rum. Pour the liquid ingredients into the dry ones and stir until roughly combined.

3. Fill paper liners with the batter.

BAKE:   18 min.   180° C

4. Whip the heavy cream with the vanilla sugar and stabilizer. 

Add the rum and coconut.

5. Top the cupcakes with the cream and quartered pineapple 

slices.

Note: Instead of rum you can use rum flavour: 

add two teaspoons of it to the batter and 1 teaspoon to the topping.

for poker players

 POKER CUPCAKES

"My name is Alice, so please your Majesty," said Alice very politely; but she added, to herself, "Why, they're only a pack of cards, after all, I needn't be afraid of them!"
Lewis Carroll: Alice's Adventures in Wonderland

INGREDIENTS:

• 3 eggs
• 0.5 cup caster sugar
• 1 stick butter (100g, unsalted)
• 1 cup natural yoghurt
• 1 cup flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla sugar
• 0.5 cup desiccated coconut
• 0.5 cup flaked almonds

• 1.5 cups cream cheese
• 1 bar white chocolate (100g)
• 1 strawberry jelly
• 0.5 bar dark chocolate (50g)

INSTRUCTIONS:

1. Mix the egg yolks with the sugar and add the butter.

2. Fold in the yoghurt and sifted flour with baking powder and 
vanilla sugar.

3. Beat the egg whites until stiff and combine with the batter. 
Fold in the coconut and almonds.

4. Fill paper liners with the batter.

BAKE:   20 min.   160° C

5. Combine the cream cheese with the melted white chocolate 
and top the cooled cupcakes with it.

6. Dissolve the jelly powder in 1.5 cups hot water and pour it into 
a flat vessel. Cool it in the refrigerator for several hours. Then cut 
out hearts and diamonds.

7. Melt the dark chocolate and use a pastry bag to form clubs and 
spades on baking paper. Cool them in the freezer for half an hour.

8. Garnish the cupcakes with the card suits. 

for chocolate devourers

 CHOCOLATE CUPCAKES WITH DULCE DE LECHE FILLING AND A HINT OF ORANGE

INGREDIENTS:

• 1 stick butter (100g, unsalted)
• 1 bar dark chocolate (100g)
• 0.5 cup milk
• 2 eggs
• 0.5 cup brown sugar
• 1 cup flour
• 2 tablespoons cocoa powder
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 pinch salt

• 12 teaspoons dulce de leche

• 2 cups cream cheese
• 5 tablespoons dulce de leche
• 3 tablespoons orange zest

INSTRUCTIONS:

1. Melt the butter and chocolate and stir in the milk.

2. Beat the eggs with the sugar and fold in the liquid ingredients.

3. Combine the sifted flour, cocoa powder, baking powder and soda, and sold and stir it into the batter.

4. Fill paper liners with the batter

BAKE:   17 min.   180° C

5. From each cupcake, cut off the top. Cut out a hole and fill it with one teaspoon of dulce de leche. Put the tops back on the cupcakes.

6. Combine the cream cheese with the rest of the dulce de leche and fold in the 
orange zest. Let the cream cheese cool. Use a pastry bag to top the cupcakes with 
the cream cheese.


Note: You can garnish the cupcakes with chocolate sprinkles and flowers cut out of 
orange zest.

for the ultimate coffee experience

 CAFE MOCHA CUPCAKES

INGREDIENTS:

• 1.5 sticks butter (150 g, unsalted)
  
• 0,6 cup caster sugar
• 3 eggs
• 0.5 cup milk
• 1 double espresso
• 1.5 cups flour
• 1 tablespoon ground coffee
• 1 tablespoon cocoa powder
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 2 teaspoons vanilla sugar

• 1 cup cream cheese
• 5 tablespoons caster sugar
• 1 espresso
• 1 cup heavy cream
• 1 tablespoon stabilizer for whipped cream

• 1 bar dark chocolate (100g)
• 0.5 bar milk chocolate (50g)
• 0.5 cup heavy cream
• 12 coffee beans in chocolate

INSTRUCTIONS:

1. Beat together the butter and sugar. One by one, add the eggs.

2. Combine the milk and the espresso. Whisk together the sifted 

flower, cocoa, coffee, baking powder and soda, and vanilla sugar.

3. Gradually, add the milk and coffe and the dry ingredients to the 

butter mixture.

4. Fill muffin trays with the batter.

BAKE:   20 min.   170° C

5. Whisk together the cream cheese, caster sugar and cooled espresso. 

Beat the heavy cream with the stabilizer and add it to the cream cheese.

6. Melt both chocolates and stir it with the heavy cream. Let both 

toppings cool in the refrigerator.

7. Using a pastry bag, top the cupcakes first with the chocolate 

and then coffee topping. Garnish them with the coffee beans.

for those on a gluten-free diet

 GLUTEN-FREE ALMOND & COCOA CUPCAKES

INGREDIENTS:

• 3 eggs
• 0.5 cup sugar
• 1 stick butter (100g, unsalted)
• 0.3 cup milk
• 1.7 cups ground almonds
• 4 heaped tablespoons cocoa powder

• 2 tablespoons butter
• 2 tablespoons milk
• 2 tablespoons cocoa powder
• 2 tablespoons caster sugar
• 12 almonds

INSTRUCTIONS:

1. Beat the eggs with the sugar. Add the melted butter and milk.

2. Fold in the ground almonds and cocoa, and stir thoroughly.

3. Fill paper liners with the batter.

BAKE:   20 min.    170° C

4. Melt the butter and add the milk. Whisk in the cocoa and sugar. Let the frosting thicken.

5. Cover the almonds with hot water and peel them. Garnish the 

cupcakes with the cocoa frosting and almonds.

not only for rabbits

 CARROT CUPCAKES

INGREDIENTS:
(for 15 cupcakes)

• 4 eggs
• 0.75 cup brown sugar
• 0.5 cup vegetable oil
• 2 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups grated carrots
• 0.6 cup walnuts

• 1 cup heavy cream
• 2 tablespoons vanilla sugar
• 1 tablespoon stabilizer for whipping cream
• 0.6 cup of cream cheese

INSTRUCTIONS:

1. Beat the eggs with the sugar and add the vegetable oil.

2. Combine the sifted flour with the cinnamon, baking powder and soda. 
Fold it into the egg mixture and whisk thoroughly.

3. Fold in the carrot and walnuts. Pour the batter into paper liners. 

BAKE:   22 min.    180° C

4. Whip the cream with the sugar and stabilizer. Add the cream cheese. 
Decorate the cooled cupcakes with the frosting. You can also garnish them 
with very fine carrot stripes. 

for those planning an easter surprise

 SHEEP CUPCAKES

INGREDIENTS:

• 1.5 cups flour
• 4 tablespoons sugar
• 3 tablespoons cocoa
• 1 teaspoon baking soda
• 1 teaspoon baking powder

• 0.75 cup milk
• 1 stick butter (100g, unsalted, melted)
• 2 jeggs
• 1 bar dark chocolate (100g)

• 1 cup heavy cream
• 2 tablespoons caster sugar
• 1 stabilizer for whipping cream
• 1 cup mascarpone cheese

• 1 bar white chocolate (100g)
• 1 tablespoon butter
• 2 tablespoons milk
• 6 biscuits

INSTRUCTIONS:

1. In one bowl, combine the flour, sugar, cocoa, baking soda and powder. 
Whisk together the milk, butter and eggs in another separate bowl.

2. Add the liquid ingredients to the dry ones and stir until roughly combined. Fold in the chopped chocolate. Leave a few chocolate chunks for garnish.

3. Pour the batter into paper liners.

BAKE:   20 min.   180° C

4. Beat the heavy cream with the caster sugar and stabilizer. Fold in the mascarpone cheese.

5. Let the cream cool. Top the cooled cupcakes using a pastry bag.

6. In a double boiler, melt the white chocolate and combine it with the butter, milk and ground biscuits. Form heads and tails.

7. Use the leftover chocolate chunks for pupils and horns. 

for princesses

 BANANA & STRAWBERRY CUPCAKES

INGREDIENTS:

• 2 eggs
• 0.5 cup brown sugar
• 0.3 cup vegetable oil
• 2 bananas
• 2 tablespoons lemon juice
• 1.5 cup flour
• 0.5 teaspoon baking soda
• 0.5 teaspoon baking powder
• 2 teaspoons vanilla sugar

• 1.5 cups cream cheese
• 0.7 cup purreed strawberries
• 3 tablespoons caster sugar
• 2 teaspoons gelatine

INSTRUCTIONS:

1. Beat the eggs with the sugar and add the oil.

2. Blend the bananas with the lemon juice.

3. Combine the sifted four with the baking soda nad powder, 

and vanilla sugar.

4. Gradually, add the dry ingredients and bananas to the egg mixture and whisk until smooth.

5. Fill paper liners with the batter.

BAKE:   15 min.   180° C

6. Combine the (defrosted and) purreed strawberries with the 

sugar and fold into the cream cheese.

7. Dissolve the gelatine in minimum amount of hot water and 

add it to the cream cheese. Let it cool for two hours in the 

refrigerator.

8. Top the cupcakes with the cream cheese.