Moist marble cupcakes

Ingredients for 12 servings:

• 250 g flour
• 180 g sugar
• 2 tsp baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 125 g margarine
• 250 ml milk
• 4 tsp cocoa powder (dark)
• 200 g cream cheese
• 100 g light cream cheese (0.2%)
• 75 g natural yogurt (3.5%)
• 50 g powdered sugar
• 1 tsp paste (hazelnut) OR:
• 1 vanilla pod(s) OR:
• 5 drops of bitter almond flavor

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with cream cheese and yogurt frosting

In a mixing bowl, beat the margarine and eggs. Gradually stir in the milk. Combine the dry ingredients in a bowl and slowly add them to the wet mixture in the mixing bowl, then stir briefly. Add a little more milk if needed. Line a muffin tin with baking cups and fill with 2/3 of the batter. Stir 4 tablespoons of cocoa powder into the remaining batter and divide it among the baking cups, pressing it in slightly with a fork. Bake for about 20 minutes at 180°C (350°F) and let cool thoroughly. For the frosting, mix the cream cheese, yogurt, and powdered sugar well. Stir in a teaspoon of hazelnut spread. If you don’t have any, you can flavor it with vanilla or a few drops of bitter almond flavoring. Pipe the frosting onto the cupcakes and decorate with hazelnut brittle. The frosting is my own creation; I prefer a fresh, light frosting like this. It actually keeps really well. I left it out of the fridge for a whole day and it held up really well and didn’t go bad.