Bring the butter and eggs to room temperature. Preheat the oven to 180°C.
Roughly chop one piece of chocolate (40 g). Finely shave the other piece. Store the shaved chocolate in the refrigerator until it's needed.
Cream the butter and add the sugar. Mix together until it becomes light and fluffy. Add the beaten egg, and mix well.
Sift rice flour and baking powder together in the bowl. While the batter is still floury, mix in the chopped up chocolate. Add the milk and vanilla oil and mix.
Pour the batter in the cupcake mold evenly. Bake for about 20 minutes in a 180°C oven.
The cupcakes are baked. Let cool, and then take them out of the pan.
Put the cupcakes on a rack, cover with a kitchen towel and leave to cool.
Put the cream and granulated sugar (for the cream) in a bowl, and whisk until it thickens and forms very soft peaks.
Pipe out or spoon the cream from Step 7 on the cupcakes.
Sprinkle the shaved chocolate on top so that it sticks.
Decorate the tops with silver dragées, and serve.
Story Behind this Recipe
I wanted to make simple little cakes using everyday ingredients for the upcoming Christmas holidays.
In Step 2, it's difficult to chop the chocolate completely, so just chop the last little bits as well as you can and add it to the batter with the rest of the chocolate. Please adjust the baking time depending on your oven.