Cupcakes with Marshmallow Cream

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 plant oil
• 100 ml cream liqueur
• 50 ml milk
• 240 g butter
• 160 g powdered sugar
• vanilla aroma
• 300 g marshmallow cream (ready-made)
• 150 g dark couverture chocolate
• 40 pistachio kernels

Instructions

1. 1.

   Place paper liners in a muffin tin. Preheat the oven to 200°C with upper and lower heat. Mix flour with cocoa, almonds, baking powder, and baking soda. Lightly whisk one egg, then add sugar, oil, and liqueur, mixing well. Quickly fold the dry mixture into the wet batter, adding milk as needed so the dough slightly pulls away from a spoon. Pour the batter into the muffin cups and bake in the preheated oven on the middle rack for about 25-30 minutes (test with a toothpick). Remove, take the muffins out of the tin, and cool on a wire rack.

2. 2.

   For the frosting, beat butter with powdered sugar and vanilla aroma until light and creamy, then gradually fold in marshmallow cream. Fill a piping bag fitted with a small round tip and pipe a dome onto each cupcake. Place in the refrigerator while you finish the topping.

3. 3.

   Melt the couverture chocolate over a double boiler and let it cool slightly. Spread it over the cupcakes with a spoon and allow it to set. Chop the pistachios and decorate the cupcakes with them.