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🍰 Chocolate Cupcakes with Marshmallow Clouds

549 kcal · 30 min · 4 servings

Ingredients

• 220 g flour
• 2 tbsp cocoa powder
• 50 g finely ground, peeled almond kernels
• 2 tsp baking powder
• 0.5 tsp baking soda
• 2 eggs
• 100 g sugar
• 50 ml vegetable oil
• 100 ml cream liqueur
• 50 ml milk
• 240 g butter
• 160 g powdered sugar
• vanilla flavoring
• 300 g marshmallow cream (ready-made product)
• 150 g dark couverture chocolate
• 40 pistachio kernels

Instructions

1. 1. Place the paper liners into the muffin tin.
2. 2. Preheat the oven to 200 degrees Celsius with top and bottom heat.
3. 3. Mix the flour with the cocoa, the ground almonds, the baking powder, and the baking soda in a bowl.
4. 4. Lightly beat one egg in a separate bowl.
5. 5. Add the sugar, the oil, and the liqueur to the egg mixture and stir everything well.
6. 6. Quickly stir the flour mixture into the egg mixture.
7. 7. Add as much milk as needed so that the batter falls easily from the spoon.
8. 8. Fill the batter into the muffin cups.
9. 9. Bake the cupcakes in the preheated oven on the middle rack for about 25 to 30 minutes.
10. 10. Do the skewer test to check if they are done.
11. 11. Take them out and carefully remove the muffins from the liners.
12. 12. Beat the butter with the powdered sugar and the vanilla flavor until white and creamy.
13. 13. Gradually stir in the marshmallow cream into the butter mixture.
14. 14. Fill the cream into a piping bag with a star tip.
15. 15. Pipe a dome onto each cupcake.
16. 16. Place them in the refrigerator.
17. 17. Melt the chocolate coating over a double boiler.
18. 18. Let it cool down slightly.
19. 19. Spread it with a spoon over the cupcakes.
20. 20. Let it set.
21. 21. Chop the pistachios.
22. 22. Decorate the cupcakes with them.

Nutrition per serving

• kcal: 549
• Protein: 7 g · Fett/Fat: 28 g · Carbs: 67 g