Chocolate-kisses-raspberry cupcakes

Ingredients for 12 servings:

• 100 g flour
• 80 g cocoa powder (dark)
• 1 tsp baking powder
• ½ tsp baking soda
• 60 g butter
• 60 g margarine
• 150 g sugar
• 2 eggs
• 1 tsp spice paste (hazelnut paste if available)
• 150 ml milk
• ½ bar of dark chocolate
• 200 g double cream cheese
• 100 g cream cheese (light 0.2%)
• 100 g low-fat curd cheese
• 150 g raspberries (frozen)
• 80 g powdered sugar
• 1 pack of cream stiffener

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

with fresh, light frosting

Place the raspberries on a plate to thaw. Select 12 attractive raspberries for decoration and set aside. Line a muffin tin with 12 cups and preheat the oven to 180°C. For the batter, combine butter, margarine, sugar, and hazelnut spread (or use without). Stir in the two eggs one at a time. Mix the flour, cocoa powder, baking powder, and baking soda together in a bowl. Then stir the flour mixture and milk into the mixture alternately. Finally, stir in the finely chopped dark chocolate. Fill the muffin cups almost to the top with batter and bake for about 20 minutes at 180°C. Let cool. For the frosting, puree the still slightly frozen raspberries and stir in the powdered sugar. Mix the cream cheese and quark well, then stir in the raspberry puree. Add the whipped cream stabilizer and continue whipping for another 2-3 minutes. Spread the frosting on the cupcakes and decorate with a raspberry. If you like, you can also sprinkle decorative pearls or something similar on top. Personally, I don’t like overly sweet or buttery frostings, so I tried my hand at making my own version. It tastes wonderfully fresh and not too sweet, and it even holds its shape well.