These little cupcakes are really tasty – and bite again, and again… until there’s nothing left. Because this chocolaty, fluffy treat is simply delicious. The eggnog cream cheese cream gives the cakes their icing on the cake. We’ll show you how to make the eggnog cupcakes yourself.
Fine topped cupcakes
These fine little cakes have one big advantage: They are super easy and quick to make. Unfortunately, they are gone just as quickly, because they are simply too delicious.
The light cream cheese cream is the perfect counterpart to the chocolatey cake and brings a lot of freshness with it! The dough with wholemeal flour and coconut oil fills you up for a long time, so even a small tart is enough to satisfy your craving for sweets.
Although wholemeal flour contains more calories than normal wheat flour, it also has more fiber, so it keeps you full longer and supports digestion. So this sweet treat is definitely allowed – especially at Easter when you can finally snack.
If you want to make the eggnog cupcakes even lighter, you can do without the sugar in the batter – but the cupcakes will then be harder and not as well-formed.
Ingredients for 12 Eggnog Cupcakes:
- 2 eggs
- 100 g whole cane sugar
- 50 ml coconut oil
- 150 ml eggnog
- 200 g wholemeal spelled flour
- 2 teaspoons baking powder
- 2 tablespoons cocoa
- 1 pinch of salt
- 50 g dark chocolate
- 250 grams of cream cheese
- 2.5 tablespoons powdered sugar made from raw cane sugar
Preparation steps
- In a large bowl, whisk the eggs, sugar, coconut oil and eggnog until fluffy. Mix flour with baking powder, cocoa and salt and gradually fold into the batter.
- Roughly chop the chocolate and mix the pieces into the batter. Pour the batter into twelve muffin cases and bake in a preheated oven at 180 °C (160 °C fan oven; gas: level 2-3) for about 20-25 minutes. Then let cool.
- Mix the cream cheese with 4 tablespoons of eggnog and 2 tablespoons of powdered sugar until you get a creamy mass. Place in a piping bag and pipe onto the muffins.
- For the topping, mix the remaining eggnog with the remaining powdered sugar to create a smooth, liquid sauce. Using a teaspoon, gently squirt a few sprinkles onto the cupcakes. Serve and enjoy!
We wish you a happy Easter and lots of fun baking and snacking!
