Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 20 g cocoa powder
- 110 g butter, very soft
- 110 g suar, finer
- 2 egg (s)
- 1 tablespoon milk
- 110 g flour
- 1 ½ teaspoon, leveled baking powder
- 250 g raspberries, fresh
- 250 g mascarpone
- 2 teaspoons powdered sugar
- 12 paper cases
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C and place 12 paper cases in the wells of a muffin tin. Mix the cocoa powder in a small bowl with a little warm water to a paste.
- Beat the butter in a pastry bowl until smooth, then add the cocoa paste, sugar, eggs, milk and the flour mixed with baking powder. Mix everything into a creamy batter. Pour the batter into the molds with a teaspoon and bake for about 15 minutes, until the cupcakes have risen and are still soft when pressed with a finger.
- Remove the tartlets from the baking tray and place on a wire rack to cool. Mix the mascarpone with the raspberries until creamy and sweeten with a little icing sugar.
- After cooling, carefully cut off the top layer of the cupcakes, spread some raspberry cream on each tart and put the cut-off lid back on top. Finally dust the cupcakes with powdered sugar.
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