Chocolate Cheesecake Cupcakes with Hazelnut Cream Frosting

Ingredients for 12 cakes
250 g ricotta
750 g double-cream cream cheese (room temperature)
125 g coconut sugar
3–4 drops vanilla essence
4 tbsp cocoa
2 tbsp cornflour
2 eggs (M)
60 g soft butter (room temperature)
250 g Mövenpick Hazelnut Cream Nut & Milk (room temperature)
Approx. 10 g freeze-dried raspberries
12 paper baking cases (5 cm ø)
Disposable icing bag

Preparation

1. Line a muffin tray (12 cups) with paper baking cases. For the dough, use a hand whisk (not a mixer!) to briefly cream the ricotta, 450 g cream cheese, coconut sugar, vanilla essence, cocoa and cornflour in a mixing bowl. Add the eggs one by one.

2. Then put equal amounts of dough into the paper cases in the muffin tray. Bake the cupcakes in a pre-heated oven (electric cooker: 180 °C/fan oven: 160 °C) for 20–25 minutes. Remove from the oven, take the cupcakes out of the cups in the tray and leave to cool on a cake rack.

3. For the frosting, beat the soft butter in a mixing bowl with the whisks of a mixer until white and creamy. Stir in 300 g cream cheese and Mövenpick Hazelnut Cream Nut & Milk and mix together to make a creamy frosting.

4. Fill the frosting into a disposable icing bag with star-shaped nozzle (approx. 0.5 mm ø) and pipe the frosting onto the cupcakes in a swirl. Finely crumble the freeze-dried raspberries. Use them to decorate the cheesecake cupcakes and serve.

Preparation time around 1 hour + waiting time around 1 hour.
Per cake approx. 1915 KJ, 458 kcal; 12 g P, 34 g F, 26 g CH