Raspberry-marshmallow cupcakes

Preheat the oven to 180 ºC.

Divide the paper molds over the muffin mold. Break the chocolate into pieces and cut the butter into cubes.

Place the chocolate with the butter in a glass bowl. Hang the bowl in a pan with boiling water and ensure that the bowl does not touch the water. Melt the chocolate while stirring au bain-marie.

Meanwhile, strain the flour with the baking powder and a pinch of salt over a bowl. Remove the chocolate from the heat and mix with the sugar and eggs. Then sprinkle the flour mixture through it.

Keep 12 raspberries separate and let thaw. Make half of the frozen raspberries fine with your fingers and scoop through the batter. Divide the batter over the muffin mold. Bake in the middle of the oven in 20-25 minutes until golden brown and done.

Remove from the oven and leave to cool in the mold on a rack for 5 minutes. Let them cool down from the mold on the grid for at least 2 hours.

Put the marshmallows in a bowl with the water. Heat 45 sec. at 600 watts in the microwave. Stir well to a sticky consistency. Brush the cupcakes with them. Garnish with the backed raspberries.