Chocolate cupcakes with raspberry mascarpone

Ingredients for 1 servings:

• 20 g cocoa powder
• 110 g butter, very soft
• 110 g sugar, fine
• 2 eggs
• 1 tbsp milk
• 110 g flour
• 1 ½ tsp, leveled baking powder
• 250 g raspberries, fresh
• 250 g mascarpone
• 2 tsp powdered sugar
• 12 paper baking cups

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes 12 pieces

Preheat the oven to 180°C and place 12 paper baking cups into the holes of a muffin tin. In a small bowl, combine the cocoa powder with a little warm water to form a paste. In a mixing bowl, cream the butter until smooth, then add the cocoa paste, sugar, eggs, milk, and the flour mixed with the baking powder. Mix everything together until creamy. Using a teaspoon, fill the cupcakes with batter and bake for about 15 minutes, until the cupcakes have risen and are still soft to the touch. Remove the cupcakes from the tin and let them cool on a wire rack. Beat the mascarpone and raspberries until creamy and sweeten with a little powdered sugar. Once cooled, carefully cut off the top layer of the cupcakes, spread some raspberry cream on each cupcake, and replace the cut-off “topper” on top. Finally, dust the cupcakes with powdered sugar.