Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.