Rum cake with snow frosting

1. Sift flour, mix with baking powder and cocoa.

2. Cut the butter into pieces, mix with broken chocolate and, stirring occasionally, melt in a water bath until smooth.

3. Mix eggs with cane and regular sugar and beat until fluffy, about 10 minutes.

4. Mix melted chocolate with beaten eggs, add sifted flour with baking powder and soda there. Mix everything vigorously so that there are no lumps.

5. Grease small cupcake tins with butter, lightly sprinkle with flour. Divide the prepared cake batter between the liners, filling them a little more than half way. Then put the molds in an oven preheated to 180 degrees for 15-20 minutes.

6. While the cupcakes are baking, prepare the sugar syrup. Mix water and sugar in a saucepan, put on high heat and cook, without stirring, for 5 minutes. Use a wooden spatula to remove the foam that forms on the edge of the saucepan and cook for another 5 minutes.

7. After removing the syrup from the heat, cool it, then add the rum, mix well and set aside.

8. Prepare the icing: beat the protein with a mixer, then pour the powdered sugar into it in small parts, without ceasing to beat. Beat for another 5-7 minutes until the mass is smooth.

9. Carefully remove the finished cupcakes from the molds. Place each cupcake in sugar syrup, let soak. After removing from the syrup, cover the tops of the cupcakes with icing. Garnish with chocolate chips and serve.