Cupcakes with raspberries and chocolate ganache

Ingredients for 1 servings:

• 75 g raw cane sugar
• 180 g flour, type 405
• ½ tsp, leveled baking powder
• 1 pinch of salt
• 90 g butter, cold, in pieces
• 1 egg(s)
• 120 ml cream
• 2 ½ tsp liquid honey
• 140 g dark chocolate, chopped
• 200 g chocolate, whole milk, chopped
• 24 raspberries
• Dried pulses for blind baking

Instructions

Working time approx. 50 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

12 delicious treats baked in a 12-cup muffin tray

Dough: Mix sugar, flour, baking powder, and salt. Add the butter pieces and egg. Rub into crumbs with your hands and combine to form a shortcrust pastry. Wrap in cling film, flatten, and chill for 1/2 hour. Cut 12 small circles from baking paper, the size of a single muffin plus about 2 cm. I always use a suitably sized glass as a template. Cut 2 cm deep cuts around the edge every 5 mm. Preheat the oven to 170°C. Roll out the dough between 2 layers of baking paper with a little flour to a thickness of 2-3 mm. Cut out 12 circles the size of a muffin base and place them in the muffin tins. Cut out strips about 2 cm wide to form a rim for the muffins. Place the cut-out baking paper tins on top, press down lightly, and fill with the dried pulses up to the edges of the muffins. Bake for 15-20 minutes. Then let it cool slightly, but not completely, then empty the beans, remove the baking paper, and carefully remove the cupcakes from the tin. Ganache: Bring the cream and honey to a boil, remove from the heat, add the chopped chocolate, and let it melt. Let the mixture cool to lukewarm; it should be very thick, and then spoon a tablespoon into each cupcake. Place a raspberry on top, hole-down. Use a piping bag with a not-too-large nozzle to fill the rest of the chocolate ganache and cover the cupcakes, especially the raspberry, in a circle. Garnish with a raspberry.