Tipiak macarons are super versatile. Why not use them to decorate cupcakes?

Here’s a mouth-watering recipe for chocolate strawberry cupcakes which is sure to go down well.

Makes 24 cupcakes

⏳ Prep Time: 40 min
🔥 Bake Time: 20 min
⭐ Difficulty: **

Ingredients

For the cupcakes:

• 240g dark chocolate
• 200g butter
• 8 small eggs
• 16 tbsp milk
• 400g flour
• 2 sachets baking powder
• 240g sugar
• Strawberry jam

For the decoration:

• 600ml thick cream (double cream)
• 12 tsp icing sugar
• A few macarons for decoration

---

Instructions

1. Prepare the cupcake batter

• In a mixing bowl, combine the flour, sugar, and baking powder.
• Melt the chocolate and butter over low heat or using a double boiler.
• Whisk in the milk and eggs until well combined.
• Gradually add the dry ingredients (flour, sugar, baking powder) and mix lightly. Do not overwork the batter—it should remain slightly lumpy for light and fluffy cupcakes.

2. Fill the cupcake liners

• Line a muffin tin with paper cupcake liners.
• Spoon 1 tbsp of batter into each liner.
• Add 1 tsp of strawberry jam in the center.
• Cover with another tbsp of batter.

3. Baking

• Preheat the oven to 180°C (350°F).
• Bake for 20 minutes.
• Let the cupcakes cool completely on a wire rack before decorating.

4. Prepare the whipped cream

• Place the thick cream in the freezer for 20 minutes.
• Whip the chilled cream until stiff peaks form, gradually adding the icing sugar.
• Transfer to a piping bag fitted with a star nozzle.

5. Decoration

• Pipe the whipped cream on top of the cupcakes.
• Sprinkle with chocolate chips and freeze-dried strawberry pieces.
• Finish with a macaron on top for an elegant touch.

Enjoy your delicious cupcakes! 🍫🍓🧁