Chocolate cupcakes with cream topping, raspberries and chocolate sauce

Name: Chocolate cupcakes with cream topping, raspberries and chocolate sauce
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g + 50 g dark chocolate; 125 g Butter; 200 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 200 g Flour; 1 TEASPOON Baking Powder; 50 g Whipped cream; 12 Raspberries; 300 g + 300 g double cream cheese; 100 g + 100 g icing sugar; 6 TABLESPOONS Beetroot juice

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g + 50 g dark chocolate
125 g Butter
200 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
200 g Flour
1 TEASPOON Baking Powder
50 g Whipped cream
12 Raspberries
300 g + 300 g double cream cheese
100 g + 100 g icing sugar
6 TABLESPOONS Beetroot juice

Directions

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
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
Spread the dough into the moulds. Bake in a hot oven for 20-25 minutes. Remove and let cool.
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
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
Spray a tuff on each muffin. Decorate each muffin with 1 raspberry and chocolate sauce just before serving.