Mix a batter of the first products. Wrap it in foil and let it cool in the refrigerator for about an hour.
Meanwhile, put the heat cream, chocolate, butter and stir until melted. Leave to cool.
Break the dough for the tarts into 6 balls and with fingers pinch them at the sides and bottom of oiled cupcake forms. Pierce the dough with a fork in several places.
Bake at 356°F (180 °C) in preheated oven. Time is stationed to around 10-15 minutes. Remove them, let them cool and then free them from the metal forms.
Time to fill them with cream - 2-3 tablespoons is their capacity. Put the finished chocolate cupcakes in the refrigerator for a few hours while tightening the cream.