Cappuccino Cup Cakes

Ingredients:

Cupcakes

• 80-90 g of butter at room temperature
• 1/2 cup sugar
• 1 large egg at room temperature
• 1/2 cup sour cream
• 2 tablespoons strong espresso
• 1 tsp vanilla extract
• 1 cup premium flour
• 1/2 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• A pinch of ground cinnamon

Decorating

• Dry pretzels
• 2/3 cup whipped cream
• Dark chocolate

Preparation:

1. Preheat oven to 160°C. Grease a 24-cup muffin pan with oil.
2. Beat the butter and sugar together thoroughly, then add the egg, continuing to beat. Mix the sour cream with the espresso and vanilla, add to the butter, and beat again.
3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Add the flour mixture to the creamed butter and mix until smooth. Spoon the batter into the muffin cups and bake for about 18 minutes. Test for doneness with a dry toothpick or matchstick. Cool the muffins on the baking sheet before removing them.
4. To decorate finished muffinsBreak (or carefully cut) the pretzels in half and insert one half-ring into the cakes to resemble coffee cups with handles. Using a spoon or piping bag, spoon a small amount of whipped cream onto each "cup" and sprinkle with grated chocolate. Chill the cakes for 4 hours before serving.
5. Undecorated cakes can be stored in an airtight container for up to 4 days, or 4-6 hours in the refrigerator if they are already frosted.