Colorful Easter Cupcakes

Break the milk chocolate into small pieces and melt together with the butter over a water bath and set aside.

Preheat the oven to 180 °C top and bottom heat.

Sift the flour with the baking powder and a pinch of salt.

Beat the eggs with the sugar until foamy. Fold in the chocolate mixture. Now gradually stir in the flour mixture until a homogeneous dough is formed. Fold the chopped walnuts into the mixture.

Place a muffin tray on a baking tray and fill the cups with paper cups. Divide the chocolate mixture evenly among the cups. Bake in the oven for about 20-25 minutes. Allow to cool.

In the meantime, prepare the topping. Mix the mascarpone with the sugar and add the berry pulp. Whip the cream with the cream stiffener until stiff and gently fold into the mascarpone cream. If the color is not intense enough, add a little red food coloring.Pipe the topping in a piping bag with a star nozzle and apply to the cupcakes in nest form.

Decorate with icing eggs, flowers or other Easter or spring decorations.

Preparation Tip:

The cupcakes can also be varied with white or dark chocolate.

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