Chocolate muffins with mascarpone filling

Ingredients for 1 servings:

• 250 g wheat flour
• 180 g sugar
• 50 g cocoa
• 1 tsp baking soda
• tsp salt
• 125 ml water
• 125 ml buttermilk or natural yogurt
• 80 ml oil
• 1 tbsp rum
• 1 egg yolk
• 125 g mascarpone
• 2 tbsp sugar
• 1 tsp wheat flour
• 1 egg white

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

heavenly light and easy, approx. 12 muffins

For the mascarpone filling: Mix the mascarpone with sugar, flour, and egg whites with a spoon. Place the finished mixture in the freezer for at least 60 minutes. Preheat the oven to 175°C (top/bottom heat). Line a 12-cup muffin tin with baking paper or grease it. For the batter: Sift the flour and cocoa powder into a bowl. Add the sugar, baking soda, and salt and mix. Then add the water, buttermilk, oil, rum, and egg yolk and mix gently until the ingredients are combined. Fill the wells of each muffin tin 1/3 full with batter, about 1 tablespoon per muffin. Spoon the mascarpone filling, 1 teaspoon per muffin, onto the batter. Spread the remaining batter on top and then smooth it out. Make sure the muffin tin isn’t completely full, as the muffins will rise even more in the oven. Bake the chocolate muffins on the middle rack at 175°C (350°F) for 25 minutes.