Ingredients

½ pack of baking powder
300 g flour
100 ml buttermilk
1 glass of pickled morello cherries
300 g butter (soft)
120 g sugar
2 pcs. eggs
½ pcs. vanilla pod
2 – 3 tbsp cocoa
1 pack of vanilla pudding powder
500 ml milk
150 g couverture
1 tbsp clarified butter

preparation

1. First drain the cherries in a sieve and let them drain well. Beat 150 g butter with sugar until fluffy, gradually add the eggs and stir in. Mix baking powder with flour, stir into the egg mixture alternately with 80 ml of buttermilk.

2. At night, divide the dough into two portions, fold the vanilla pulp into one half, and stir the remaining buttermilk and cocoa powder into the other half. Preheat the oven to 185 degrees. Line a muffin tin with paper cases.

3. Now pour the light dough into the muffin cups first, then spread the dark dough on top and mix carefully with a fork. Then spread the cherries on the dough and bake in the oven for about 15 minutes.

4. Then cook the pudding in a pot according to the package instructions with 500 milliliters of milk and let it cool. Cut 150g butter into pieces and stir in. Put the mixture in a piping bag and pipe. Chill for about 15 minutes.

5. Chop the couverture and melt it together with the clarified butter over a hot water bath. Finally, carefully spread the chocolate over the cupcakes with a tablespoon and let it dry.