2. Whisk the eggs, sugar, salt and lemon rind with a hand mixer until the mixture is light in colour. Sieve the flour and baking powder into the mixture and, whilst stirring, add the butter and Limoncello.
3. Distribute the dough between the wells. Press two of the cut-off Kägi dark mini ends into each dough mixture. Bake in the bottom of the oven for approx. 18 minutes. Remove from oven, and allow to cool on a cooling rack.
4. For the topping, melt the chocolate over a bain-marie. Allow to cool, but use whilst still liquid. Cut the butter into knobs, add the chocolate whilst stirring, then whisk to a creamy consistency. Stir in the cream cheese and the Limoncello liqueur.
5. Fill the topping into a piping bag. Pipe the topping onto the cupcakes. Garnish with Kägi dark ends, or marzipan decorations.
|24||pieces||of Kägi Dark mini|
|1||lemon, rind grated|
|3||tbsp||'Limoncello' lemon liqueur|
|Marzipan or sugar decoration|