Chocolate Kiss Cupcakes

Ingredients for 12 servings:

• 4 chocolate kisses plus 2 chocolate kiss bases from the frosting
• 250 g flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 125 g butter, soft
• 50 g brown sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 200 ml kefir
• Fat for the muffin tins
• 5 chocolate kisses
• 125 g mascarpone
• 3 tbsp powdered sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Preheat oven to 180°C (top/bottom heat). Grease the wells of 12 muffin cups or line them with paper baking cups. Separate all of the marshmallows into foam and bases, reserving two of the marshmallow bases for the frosting and the batter. To make the batter, cut the marshmallow bases into small pieces. In a bowl, beat the softened butter with the sugar and vanilla sugar using a hand mixer until creamy. Then add the egg and continue beating for about a minute. Add the foam from the four marshmallows and mix well. In another bowl, combine the flour, diced marshmallow bases, baking powder and baking soda. Add the flour mixture and kefir to the batter in portions and mix. Fill the batter into the muffin cups about 3/4 full. Bake the muffins in a hot oven on the middle rack for about 25 minutes. For the frosting, combine the foam from 5 chocolate kisses with the mascarpone and powdered sugar. Quarter the three remaining chocolate kiss bases. Spread the frosting on the cooled muffins and garnish each with a piece of the quartered base. Tip: If you like, you can also pipe the frosting onto the muffins using a piping bag.