Chocolate cupcakes with cream topping, raspberries and chocolate sauce

Ingredients

Directions

1. 1

   Place 2 paper baking cups inside each other in the recesses of a muffin tray (12 recesses). Preheat oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Roughly chop 150 g chocolate.

2. 2

   Melt with butter in a hot water bath at low heat while stirring. Pour into a mixing bowl and allow to cool slightly. Add sugar, vanilla sugar, 1 pinch of salt and eggs and stir. Mix flour and baking powder and stir in briefly.

3. 3

   Spread the dough into the moulds. Bake in a hot oven for 20-25 minutes. Remove and let cool.

4. 4

   For the chocolate sauce, chop 50 g chocolate. Melt with cream in a hot water bath at low heat while stirring and let it cool down a bit, then put it in a cool place.

5. 5

   Wash the raspberries briefly if necessary and dab carefully dry. Whip each 300 g cream cheese, 100 g icing sugar and 3 tbsp beetroot juice with the whisks of the mixer for approx. 2 minutes each. Pour the cream into a piping bag with a large star-shaped spout.

6. 6

   Spray a tuff on each muffin. Decorate each muffin with 1 raspberry and chocolate sauce just before serving.