Chocolate Cake

Cream together the unsalted butter and granulated sugar until fluffy. Then, gradually add the eggs and fresh milk, mixing with a mixer until well combined.
Sift the flour, cocoa powder, and baking powder into a new bowl and mix well. Gradually add this dry mixture to the butter and sugar mixture until everything is fully combined, creating a rich brown batter.
Line each small cupcake mold with paper liners. Transfer the batter into a piping bag and fill each mold about 3/4 full.
Preheat the oven to 190°C for 15 minutes, then bake the cupcakes at 160°C for about 15 minutes.
Prepare a heatproof bowl to melt the whipping cream and chocolate chips using a double boiler. Mix well until combined, then remove the bowl and continue to stir until smooth. Chill in the refrigerator for about 10 minutes. Once chilled, use a mixer on low speed to whip the cream until fluffy, then add the Ohla Fruit Filling and mix well.
Transfer the whipped cream into a piping bag and pipe a small amount onto the cooled cupcakes. Decorate with Ohla Topfill to finish. Enjoy!