Cappuccino muffins with mascarpone cream

Ingredients for 12 servings:

• 2 egg yolks
• 3 tbsp sugar
• 1 packet of vanilla sugar
• 250 g mascarpone
• 250 g flour
• 2 packs of coffee powder (cappuccino), 12.5 g each
• 1 tbsp cocoa powder
• 2 ½ tsp baking powder
• ½ tsp baking soda
• Salt
• 1 egg(s)
• 125 g cane sugar
• 1 packet of vanilla sugar
• 80 ml oil
• 100 g cream cheese
• 300 g buttermilk
• some cinnamon
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the mascarpone cream, beat the egg yolks with the sugar and vanilla sugar until frothy. Stir in the mascarpone a spoonful at a time and chill the cream. For the muffins, preheat the oven to 180°C. Grease and flour the muffin tin or place paper baking cups in the muffin tin. Mix the flour with the cappuccino powder, cocoa powder, baking soda, baking powder and a pinch of salt. Whisk the egg in a second bowl, then stir in the sugar, vanilla sugar, oil, cream cheese and buttermilk. Add the egg mixture to the flour mixture and mix. Pour the batter three-quarters full into the muffin tins and bake in the middle rack of the oven for about 25 minutes. Then remove the muffins from the tin and let cool. Spoon the mascarpone cream onto each muffin using a teaspoon and then dust with cinnamon.