For the Choco Cupcakes, peel and core the pears and cut into small cubes. Bring to the boil with lemon and jam sugar for 4-5 minutes, then let cool.
Finely grate about 50 g of chocolate and chop the rest. Heat in a water bath, spread on baking paper and let cool in the refrigerator.
Then break into small chips. Preheat the oven to 180 °C. Beat 125 g butter with sugar until fluffy, gradually stir in the eggs and flour.
Add the cinnamon, cocoa and baking powder. Then add the grated chocolate and 75 ml red wine.
Fill the paper molds 2/3 full with the batter and bake for about 25-30 minutes. Leave to cool.
Stir the remaining red wine, cranberries and powdered sugar with the starch until smooth. Place on the stove and bring to a boil. Then let the thick mixture cool.
Beat the remaining 125 g of butter until fluffy. Add the butter to the cold mixture and mix well.
Place the pears on top of the cupcakes. Pipe the red wine cranberry cream on top of the pears and decoratively stick the chocolate chips into the cream.
Before serving, chill the Choco-Cupcakes briefly in the refrigerator or store them there until ready to eat.