Nougat cupcakes



baking time: 35 minutes

for 12 cupcakes

for the dough

  • 2 eggs
  • 90 g sugar
  • 100 g oil
  • 100 g milk
  • 120 g flour
  • 1/2 package baking powder
  • 40 g starch flour
  • 10 g baking cocoa

for the nougat frosting

  • 500 g mascarpone
  • 200 g spreadable chocolate cream

for decorating

  • sprinkles


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.


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