For the cupcakes:
200g flour
3 eggs
200g butter
150g sugar
1 pack of baking powder

Toping:
250g of mascarpone
3 spoons (+- 6 cl) of cream (the real stuff, no "5% fat cause I'm already large, I order diet coke at mac donald's to stay fit already!")
150g of powdered sugar

IF YOU STARE AT THE EGGS, SUGAR AND VOID LONG ENOUGH, THEY MIGHT STARE RIGHT BACK!


Shake them baby! At first they'll be like:



But don't be fooled, and beat that mixture like your wife until it whitens


WHITE POWER!

Melt the butter, but GENTLY! It never has to get to a point where you wouldn't be able to touche the pan. I do it like the new kids on my block: heating it step by step.


I leave it on the side till it's cool like LL J. Then:



That's right. I pour the flour while I dance on the floor. Also, add the baking powder.

Then add the lukewarm butter in the mix and beat it like Dre.

Put the dough in those cute paper (enter the word here). You HAVE to fill like 2/3 or a bit less of the container you put them in, because it will raise. Duh.
Also, preheat the oven at 180°C before. Fuck you Fahrenheit, it's 2017 here.


15 minutes later:

You come here often?

THE TOPPING!
Mix the mascarpone, the bit of cream and the sugar. An electric whip is advised, but I did it with a manual one since, unlike you, I'm no fag.


Whip it right, whip it good, whip it just like you should.
Until it cums.


When it thick, sticky and delicious, you can divide it in several parts and flavour it your way. I used speculoos in mines, adding crumbs of it to the mix.

Fashion the topping as you like, I did it with a spoon like a dirty caveman. Then I made it pretty good looking.