Marshmallow Cupcake

Ingredients for 1 servings:

• 200 g flour
• 30 g baking cocoa
• 1 ½ tsp baking powder
• 1 pinch of salt
• 2 eggs
• 100 ml oil
• 150 ml milk
• 70 g sugar, if you like it sweeter, use more
• 80 g milk chocolate, melted
• 12 raspberries
• 250 g sugar
• 2 egg whites
• 1 tsp. baking soda
• 40 ml water
• some food coloring, pink
• 150 g dark chocolate
• 1 tbsp coconut oil

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 30 minutes

Preheat oven to 180°C (top and bottom heat). Line a muffin tin with 12 paper cases. Mix together the flour, cocoa powder, and baking powder. In another bowl, mix the eggs, sugar, oil, and milk. Then stir in the flour mixture. Stir in the chocolate and divide the batter evenly among the muffin cases. Press a raspberry into the center of each. Bake the muffins for 20-25 minutes. Then let cool. Whisk all of the topping ingredients, except the food coloring, and whisk over a hot water bath for another 12 minutes. Add the food coloring and continue whisking for another 1-2 minutes while still cold. Spoon the mixture into a piping bag and pipe tall spirals onto the muffins. Chill for 30 minutes. Melt the chocolate and coconut oil in the microwave or over a double boiler and let cool for 20 minutes. Then pour into a narrow container. Dip the cupcakes one at a time and chill for another 15 minutes.