Summary

Ingredients

For the dough:

• 100 g dark chocolate
• 250 g flour
• 150 grams sugar
• 2 teaspoons baking soda
• 0.5 teaspoon ½ baking soda
• 2 tablespoon, heaped cocoa
• 250 ml milk
• 90 ml oil
• 1 egg (s)
• 175 g raspberries, frozen
• 1 teaspoon flour

For the topping:

• 220 g raspberries, frozen
• 375 grams mascarpone
• 60 g powdered suar
• 1 tablespoon, heaped vanilla sugar
• Tonka bean (s), grated
• 3 packs cream stabilizer
• 200 g crème fraîche
• 16 raspberries, fresh

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Instructions

1. Finely chop the chocolate. Preheat the oven to 180 ° C top / bottom heat.
2. Mix the flour, sugar, baking powder, baking soda, cocoa and the chopped chocolate in a large mixing bowl. Add the milk, oil and the egg and stir everything well. In a small bowl, carefully mix the frozen raspberries with the teaspoon flour and fold into the batter. Place paper muffin molds in a muffin baking tin and use a tablespoon to spread the batter into the molds.
3. Makes about 16 pieces.
4. Bake for about 25 minutes and allow to cool.
5. For the topping, brush the thawed raspberries through a fine sieve. That makes about 150 g of raspberry puree.
6. Beat the mascarpone, powdered sugar, vanilla sugar, some grated tonka bean, cream stiffener and the raspberry puree with the whisk and stir in the crème fraîche. Pour the cream into a piping bag and use a large rose nozzle to spray the topping onto the cupcakes. Then put a fresh raspberry on each cupcake.
7. Chill for approx. 2 hours before serving.