Beat the eggs and sugar until fluffy, add butter / margarine Mix flour with baking soda, baking powder, vanilla, chopped chocolate and cocoa. Combine alternately buttermilk and the flour mixture into the eggy mixture. Put the dough in “American style” muffin molds ( those with high edges) and bake for about 20 minutes at 180 degrees Celsius.

Mix all ingredients together and let stand in the fridge until the cupcakes are cool. Put the frosting in a piping bag, smear onto the cakes and garnish with chopped almonds. You can also opt to put chopped hazelnuts, grated lemon peel and freeze-dried raspberries on top of the frosting.