Dark chocolate 150g

Butter 80g

Flour 20g

Cocoa 10g

2 eggs

1 yolk

Powdered sugar 90g

Melt the chocolate in a double boiler and add the butter. Stir until completely dissolved and then set aside.

Whisk the eggs, egg yolks, and powdered sugar in a bowl. Beat with electric whips until frothy and light.

Add the melted chocolate with the butter and continue working with electric whips.

Sift flour and cocoa and add to the mixture, stirring with a spatula until fully absorbed.

Fill molds (8lx4h), buttered with butter and sugar, 2/3 full and bake at 180° in a static oven for about 13-15 minutes.

Take the cupcakes out of the oven as soon as they are removed from the oven while they are still hot.

Covering with Zaba

Melt the white chocolate and chill it in the refrigerator inside a silicone mold of the appropriate size. Insert halfway into the mold before baking.

Pour zaba inside a mold and freeze. Insert inside the mold before baking.