Summary

Ingredients

For the dough:

• 100 grams flour
• 80 g cocoa powder, (dark)
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ baking soda
• 60 g butter
• 60 g mararine
• 150 grams sugar
• 2 egg (s)
• 1 teaspoon spice paste, (hazelnut paste if available)
• 150 ml milk
• 0.5 ½ bar dark chocolate

For the topping:

• 200 g double cream cheese
• 100 g cream cheese (liht 0.2%)
• 100 g low-fat quark
• 150 g raspberries, (frozen)
• 80 g powdered suar
• 1 pack cream stabilizer

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Instructions

1. Place the raspberries on a plate to defrost. Choose 12 beautiful raspberries for the decoration and set aside.
2. Line a muffin tin with 12 molds, preheat the oven to 180 ° C.
3. For the dough, mix together butter, margarine, sugar and hazelnut paste (you can also do without it). Mix in the two eggs one at a time.
4. Mix the flour, cocoa, baking powder and baking soda together in a bowl.
5. Now alternately stir the flour mixture with the milk into the mixture. Finally stir in the finely chopped dark chocolate.
6. Fill the muffin cups almost to the brim with batter and bake for about 20 minutes at 180 degrees.
7. Let cool down.
8. For the frosting, puree the raspberries that are still slightly frozen and stir in the powdered sugar. Mix the cream cheese and quark together well, then stir in the raspberry puree. Then add the cream stiffener and whip for another 2-3 minutes.
9. Apply the frosting to the cupcakes and decorate with a raspberry. If you like, you can sprinkle decorative beads or similar on it.
10. Personally, I don`t like frostings with butter that are too sweet, so I tried my own variant. It tastes wonderfully fresh and not too sweet and it even stays in good shape.