Chocolate cupcakes (muffins) with raspberry meringue butter cream

Name: Chocolate cupcakes (muffins) with raspberry meringue butter cream
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Dark chocolate; 300 g soft butter; 350 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 160 g Flour; 1 TEASPOON Baking Powder; 250 g Raspberries; 2 Protein (size M); 12 Paper baking cups

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Dark chocolate
300 g soft butter
350 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
160 g Flour
1 TEASPOON Baking Powder
250 g Raspberries
2 Protein (size M)
12 Paper baking cups

Directions

1
Coarsely chop the dark chocolate. Melt 125 g butter and chocolate in a saucepan over low heat while stirring, remove from the heat and pour into a mixing bowl. Add 250 g sugar, vanillin sugar, salt, eggs, flour and baking powder. Mix to a smooth dough with the whisks of the hand mixer. Place paper baking cups in the hollows of a muffin tray (12 hollows). Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove the muffins from the oven and let them cool down on a cake rack.
2
Puree 150 g raspberries and pass through a sieve. Beat the egg whites and 100 g sugar in a bowl with the whisks of the hand mixer on a hot water bath until the sugar is dissolved. Remove from heat and beat cold for 7-10 minutes until peaks form. First slowly stir in 175 g soft butter, then 100 g raspberry puree. Fill the cream in a piping bag with star-shaped spout and squirt in small tuffs onto the muffins. Decorate with the rest of the raspberry puree, raspberries and keep cool until serving
3
Waiting time approx. 45 minutes