The necessary ingredients are flour, sugar, butter, eggs, milk, vanilla extract, and baking powder.

In the magimix bowl, add all the ingredients (flour, sugar, softened butter cut into pieces, lightly beaten eggs in another separate container) and mix at medium speed until a homogeneous batter is obtained.

Yes, you can use other types of flour such as whole wheat or gluten-free flour if you have dietary restrictions. However, make sure to adjust the quantities or binding agents according to specific recommendations.

Yes! After mixing the main ingredients in the magimix bowl to obtain a homogeneous batter, it is often recommended to gently fold in certain elements such as chocolate chips or candied fruits by gently stirring with a spatula to avoid overmixing or crushing them.

The baking time may vary depending on your oven, but generally, it is recommended to bake the stoppercakes for about 15 to 20 minutes at a temperature of around 180°C. Check for doneness by inserting a toothpick into a stoppercake; if it comes out clean, they are ready.

In the clean and dry magimix bowl, add chopped dark chocolate and blend until a fine consistency is achieved. Then add softened butter and continue mixing until a smooth and creamy texture is obtained.

Yes! You can use milk chocolate or even white chocolate according to your personal preferences. However, keep in mind that this will slightly alter the final flavor of the frosting.

Yes, it is advisable to wait for the stoppercakes to cool completely before applying the frosting. This will allow the frosting to adhere better to the cakes without melting or quickly liquefying.

You can use a piping bag to apply the frosting on the stoppercakes in a uniform and decorative manner. You can also sprinkle colored sprinkles, chocolate shavings, or other toppings on top to add an extra visual touch.