Brain Cupcakes

Stracciatella Cupcakes

• 200 g dark chocolate (70% cocoa solids), small pieces or callets
• 140 g sugar
• ½ vanilla pod
• 2 medium eggs
• 140 g unsalted butter, diced, soft
• 200 g whole milk
• 280 g plain flour
• 8 g baking powder
• 1 pinch fine sea salt

Topping

• 150 g raspberries
  ou 150 g frozen raspberries, defrosted
• 1 tsp vanilla sugar, homemade
  ou 1 tsp vanilla bean paste
• 300 g mascarpone
• 200 g crème fraîche
• 70 g icing sugar