Summary

Ingredients

For the dough:

• 480 g flour
• 1 packet baking powder
• 140 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 6 small egg (s)
• 200 ml milk
• 200 ml sunflower oil

For the topping:

• 250 g mascarpone
• 400 ml whipped cream
• 2 packs chocolate bars (Kinder Bueno)
• 6 tablespoon Nutella

For the glaze:

• 250 g nut nouat, firm
• 150 g couverture
• 2 tablespoon coconut oil

For decoration:

• 1 packet hazelnut brittle, approx. 200 g

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Instructions

1. Mix the flour with the baking powder in a bowl.
2. In another bowl, beat the eggs, sugar, vanilla sugar, oil and milk with a hand mixer until frothy. Fold the flour into the mixture and stir everything into a smooth dough. If you want, you can also fold chocolate chips under the dough.
3. Fill the 24 muffin cases with 2 tablespoons each of the batter. Bake in the preheated oven at 180 ° C top / bottom heat for approx. 20 minutes on the middle rack. Take out of the oven and let cool down.
4. Of course, you can also use a ready-made baking mix.
5. Cut into the muffins all around with a sharp knife. Press the middle core down with your fingers to make a hole.
6. In a bowl, mix the mascarpone and whipped cream with a hand mixer to form a firm cream. Chop 1 1/2 packs of Bueno or puree with a blender. Set the rest aside. Add to the mascarpone cream with the Nutella and stir briefly.
7. Pour the cream into a garnish syringe and fill the muffins. Place the cupcakes in the freezer for at least 30 minutes.
8. In the meantime, melt the couverture, nut nougat and coconut oil over a water bath and then let cool down briefly.
9. Take the cupcakes out of the freezer and dip them in the chocolate. Scatter the hazelnut brittle on top and place a piece of the remaining buenos in the middle.
10. Place the cupcakes in the refrigerator for approx. 1 - 2 hours.