Let the butter soften at room temperature, and then beat it together with the sugar until the mixture is pale and foamy. Add the 2 eggs, the vanillin and a pinch of salt. Add the sifted flour, baking powder and cocoa powder (I used dark chocolate instead) and gradually pour in the milk, if necessary, to make a smooth but firm mixture. Put the cupcake cases into a muffin tin and fill them half up with the mixture. Bake in a pre-heated oven at 180°C for about 15 minutes. When the have cooled, make a little hole in the center. Heat 100g amarena syrup in a pan. When it is warm, mix 2 teaspoons of corn starch and a couple of spoonfuls of warm syrup. When the corn starch has dissolved, pour into the remaining syrup and heat again. Leave to thicken until the mixture has a gelatinous consistency. Then add lots of amarenas, so that there will be one amarena per cupcake. Put an amarena on top of each cupcake, and then pour the rest of the liquid onto the cupcakes. Whip the cream and flavor with a couple of teaspoons of liqueur. Put the cream into a piping bag with a star-shaped nozzle and decorate the cupcakes. Add chocolate shavings and finish the decoration with an amarena and a tiny bit of syrup, just enough to add color to the cream and make it look even more delicious.
Recipe by ZetacomeZenzero