Cupcakes with raspberry chocolate icing

Ingredients:

Cupcakes

• 1 cup premium flour
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 3/4 cup milk
• 0.5 cup cocoa powder
• 1 cup of sugar
• 3/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 large egg
• 20 ice cream cones

Glaze

• 1 packet (37 g) of freeze-dried raspberries
• 1 and 1/3 cups sugar
• 0.5 tsp cream of tartar
• A pinch of fine salt
• Whites of 8 large eggs
• 2 tsp vanilla extract
• Special equipment: a large pastry bag with a 2cm round tip.

Chocolate dip

• 220 g dark chocolate, finely chopped
• 2 tbsp. l. coconut oil

Preparation:

1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. Heat the milk in a saucepan, but do not bring it to a boil. Place the cocoa powder in a large bowl, pour in the hot milk, and stir until smooth. Let cool slightly, about 5 minutes. Stir in the sugar, vegetable oil, vanilla extract, and egg. Stir in the flour mixture and knead until smooth.
3. Cupcakes:
   
   Place the waffle cones vertically, side by side, in two large loaf pans. Spread the batter evenly among the cones, filling them about halfway. Bake until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed, 20-25 minutes. Transfer to a wire rack and let cool completely.
4. Glaze:
   
   Place freeze-dried raspberries in a blender or food processor and process until finely ground; set aside.
   
   Combine the sugar, cream of tartar, salt, and egg whites in a large metal bowl and whisk until smooth. Place the bowl over a pan of simmering water (the bottom of the bowl should not touch the water) and heat, stirring, until the mixture is hot and the sugar dissolves, 2-3 minutes.
5. Turn off the heat and beat with a mixer on medium-high speed until the glaze cools and forms stiff, glossy peaks, 4 to 6 minutes. Stir in the vanilla extract.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
6. Transfer one-third of the frosting to a large pastry bag fitted with a 2cm round tip. Stir 2 tablespoons of raspberry powder into the remaining frosting, then spoon half of this frosting into the pastry bag on top of the white frosting. Stir another 2 tablespoons of raspberry powder into the remaining frosting and add to the pastry bag.
7. To begin, pipe a swirl of white frosting onto each cupcake. Once you reach the pink frosting, pipe a second swirl onto each cupcake. Once you reach the dark pink frosting, pipe a third swirl onto each cupcake, finishing with a small peak of frosting on top (the frosting on each cupcake should transition from white at the bottom to dark pink on top, looking like soft-serve ice cream).
8. Chocolate dip:
   
   Meanwhile, combine the chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring occasionally, until the chocolate is melted, about 2 minutes. Transfer to a medium, narrow container (such as a 1/2-quart container).
9. Dip each cupcake into the melted chocolate, but not completely; some icing should be visible near the cone. Let any excess dip drip back, then turn the cone over so the icing is facing up and let the chocolate set completely, about 5 minutes.