Whisk together eggs and sugar until foamy, then gradually stir in oil and milk.
Mix flour, baking powder, starch flour and cocoa, sift and fold it under the egg-sugar mixture.
Place a cupcake liner into each slot on the cupcake pan and fill them evenly with the dough.
Bake in a preheated oven at 180°C for about 35 minutes. Afterwards, remove the cupcakes from the oven and let them cool.
For the nougat frosting, mix mascarpone and spreadable chocolate cream well.
Fill the frosting into a piping bag with a starshaped nozzle and pipe on the cupcakes. Decorate with sprinkles and serve.