Cupcakes with Mascarpone Cream
- For the mascarpone cream
- 150 grams
- 3 centiliters
- 1 tablespoon
Cocoa powder (for dusting)
Preheat the oven to 200°C (approximately 400°F) on the convection setting. Grease a muffin tin with butter and dust with flour.
For the cupcakes: Melt the butter in a small saucepan over low heat. Whisk together the egg, sugar and vanilla sugar and stir into the butter. Mix the flour, with the almonds, baking powder and baking soda and ass to the egg mixture alternately with the yogurt. Fill the wells of the muffin tin about halfway and place a chocolate candy in each. Top with the remaining batter and bake for about 25 minutes until golden brown. Cool the cupcakes and remove from the muffin tin.
For the mascarpone cream: Mix the mascarpone, liqueur and sugar. Place in a piping bag with a small round tip and pipe several dollops of cream onto each cupcake. Dust the cocoa and serve.