If you like, soak the bottom of the cupcakes with kirsch, I do not like alcohol in home-baked and therefore leave it alone.
Separate 3 eggs Beat the egg whites together with 1 pinch of salt . Add 100 g of sugar and whip up to a shiny egg whites. Add the egg yolks one at a time and beat them thoroughly. Stir in the chocolate-butter mixture well.
Mix 80 g of flour with 1 Tl of baking powder and place on the Mass seven. Stir in gently and mix to a light dough. Distribute this directly to the wells.
Bake in the preheated oven at 175 ° C top and bottom heat (150 ° C circulating air) on the middle rail for about 20 minutes.
Allow to cool briefly in the mold, then carefully remove from the mold with a knife and allow to cool on a wire rack.
In the meantime, whip up 250 ml of whipped cream , 2 tablespoons of vanilla sugar (I use home-flavored regular sugar, slumbering in a jar of scraped vanilla pods) with 1 sachet of cream stabilizer mix and mix under stirring with the cream. Whip the cream until stiff.
After cooling, cut the cupcakes in half horizontally and on the bottom side with a total of 250 g - 300 g cherry porridge (ready bought or made from white morels, sugar and starch).
Put the lid on all cupcakes and spread the whipped cream evenly on the cupcakes with a tablespoon or a spatula.
Finally sprinkle with bittersweet grated chocolate and refrigerate until ready to serve.