Chocolate Raspberry Cupcakes with Delicious Topping

dough

1. First, grate or chop the chocolate and mix with the flour, baking powder and cocoa powder. Melt the butter in a separate bowl and mix together the milk, vanilla sugar and eggs. Sift the powdered sugar and add it to the butter mixture. Combine the butter mixture and flour mixture and mix with a mixer to form a smooth dough. Carefully fold in the raspberries and fill the batter into 12 muffin cups. Bake at 180 ° (top and bottom heat) for about 20 minutes.

Topping

1. During the baking time, stir the softened butter with a mixer for about 5 minutes, sieve 1 tbsp powdered sugar into the butter and add a dash of cream if necessary. Stir in everything carefully. After another 5 minutes, add the icing sugar and cream again as above. Mix again and possibly after another 5 minutes add powdered sugar and cream as before. Chill the mass.
2. Let the muffins cool down and finally spread the cream over the 12 muffins with a piping nozzle or alternatively with a spoon or spatula. Then decorate with raspberries, chocolate or other items as you wish.

Tips and Notes

1. – The topping should be very sweet. If you try it on its own, it can seem way too sweet, but that offsets the acidity of the raspberries. In addition, the dough is not very sweet. – Modifications to the actual recipe are very easy and always work, especially when it comes to topping. It is only important that the butter, powdered sugar and cream all have THE SAME TEMPERATURE (room temperature). – The quantities refer to NOT YET chopped, sieved, melted etc. Ingredients. – HAVE FUN REBAKING AND TRYING!