For the raffaello cupcakes, first prepare the batter.
For the batter, mix all ingredients and pour into about 12 muffin cups. Bake in preheated oven at 180 degrees for about 20 minutes until light brown. For the topping: whip the cream, mix in all the other ingredients. Chill. Once the muffins have cooled, pour whipped cream into piping bag and pipe in circles on top of muffin. For the raffaello balls: Mix all ingredients until a creamy mixture is formed. Shape into balls (place an almond in the center beforehand). Chill briefly. Place one raffaello ball per muffin on the whipped cream, drizzle with chocolate sauce and sprinkle with coconut flakes.