Extra fluffy chocolate cupcakes recipe

Ingredients

First, melt the covering chocolate in a bain-marie or in the microwave and set aside.
Beat the egg whites with a pinch of salt until they form stiff peaks. We reserve until the moment of use.
We beat the butter with the common sugar and the brown sugar until we have a homogeneous and creamy mixture.
Add one yolk and when it is well integrated add the other. When the mixture is homogeneous again, add the vanilla paste and mix.
Sift the flour with the yeast and add, little by little, to the previous mixture while mixing with a spatula, when everything is slightly mixed, add the milk and continue mixing until there are no traces of flour.
Add the chocolate and mix just enough so that the chocolate is integrated into the dough.
Finally we add the whites and mix with soft and enveloping movements.
We put the capsules inside the mold to bake cupcakes and fill 2/3 of its capacity.
Bake in a preheated oven at 170º, heat up and down, for about 20-25 minutes or until inserting a toothpick into the center of one of them comes out clean.
When our chocolate cupcakes are ready, let them cool in the pan for a few minutes and then transfer them to a cooling rack.

Heat the cream until it boils, remove from the heat and pour over these the chocolate drops of coverage while stirring until both ingredients are integrated.
Add the icing sugar, the aroma of rum and integrate.
Let the ganache cool for a few hours in the fridge and mount it with the rods. We put together a pastry bag with our favorite nozzle and let's decorate!