Gluten-free cupcakes with chocolate cream and fruit

1. Beat whole eggs with powdered sugar until foamy. Add oil, half of the cake mix and continue mixing. Gradually add water, the rest of the Cake mix and beat again. Place paper cups in the muffin tin. Fill them 3/4 with dough.
2. Place in an oven heated to 190°C and bake for approx. 20 minutes.
3. Use a toothpick to test whether the muffins are baked.
4. Mix Golden creams in 100 ml of milk. Break the chocolate into 500 ml of milk, add sugar and let it boil. Add the rest of the milk with Golden Cream and cook the pudding.
5. Cut the butter into the hot pudding and stir until dissolved, or unless combined with pudding.
6. Allow to cool while stirring occasionally. We put it in the refrigerator for about 2 hours to harden. Then beat with a hand mixer.
7. Decorate the muffins as desired, e.g. cream, fruit, candies, nuts...