Very chocolate and raspberry fondant cupcakes (3 ingredients)

First day of December and first snow… And hello depression!
Don’t worry, I’m not the only one who doesn’t see December as the best time of the year?
I think what allows me to endure the period and the cold is an excessive consumption of chocolates of all kinds. There is of course the hot chocolate… The must of the month of December! And then the delicacies of all kinds, homemade or bought, it doesn’t matter. And of course all the pastries very rich in chocolate.

And the recipe of the day is very chocolatey. Do you remember to this fondant, prepared with only 2 ingredients? This is a recipe that I love for its simplicity and its result. I obviously tested with other types of spreads. I imagined it well with a spread rich in chocolate and raspberries.
It’s always so simple to do since you just have to whip the eggs for a very long time and then add the spread to them. The result is very melting, and very very rich in taste. Raspberries are the essential ingredient in addition.

Very chocolate and raspberry fondant cupcakes:

4 eggs
240g of black spread (organic garden)
125g raspberries


Preheat the oven to 160°C.

Place the spread in the microwave for about 20 seconds to
warm up slightly and make it more liquid.

Put the eggs in a mixing bowl and beat them with a hand mixer at maximum speed for about ten minutes.
The eggs will triple in size, whiten and thicken.

Pour a third of the whipped eggs onto the spread and mix well.
Add another third of the eggs, and gently fold them in with a spatula, as you would for egg whites. Do the same with the last third.



Divide the batter into 6 small molds and arrange the raspberries on top.


Cook for about 15 minutes.


To finish: the spread I used is very rich in cocoa. It is very easy to find, unlike the gold Coast.


Yes, raspberries are out of season. So you can use them frozen.
You could also use walnuts.

I used small disposable tartlet molds which are very practical, but not essential.

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