Add the butter, eggs, salt and sugar to a blender and mix at highest level.
Stir in the vanilla sugar and half of the flour. Add the rest of the ingredients to the bowl and blend again.
Finally, stir in the remaining flour and spoon the mixture into the cupcake forms, filling them up to 2/3. 
Bake for 30 minutes at 180°C (upper/lower heat). 

Bring 350 ml cream, 2 tablespoons honey and one tablespoon butter to a boil. Chop 600 g dark couverture chocolate into fine pieces and place it in a bowl next to you. As soon as the cream mixture is boiling, pour it over the finely chopped chocolate. Stir with a whisk until the couverture is smooth and has dissolved. Pour in 120 ml Mozart Chocolate Cream and finely puree with a hand blender for approximately 2-3 minutes.

Store the mass in a cold place over night. (Do not place it in the fridge, as the topping will get too hard.) The next day, whisk the topping at high speed for around 1 minute with a hand mixer. Leave the topping mixture to rest for 10 minutes, allowing it to tighten and form. Using an icing bag with a star-shaped nozzle, filled with the topping mixture, pipe the cream on the cooled chocolate sponge with circular motions. Enjoy!