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In a medium bowl, mix the flour, baking powder and salt. Add sugar and cocoa and mix. Add the butter and mix well, you will have a crumbly dough, because it is a small amount of butter. Put eggs one at a time, stirring after each, then add sour cream and oil; mix until the ingredients combine well, you can use the mixer. Slowly add the milk and stir continuously. You will have a more liquid dough, don't worry it has to be this way.
Fill the muffin pans halfway with the dough, preheat the oven to 180 degrees C, bake for 20 minutes and do the toothpick test if they are baked, if they are not ready, let them bake for another 2 minutes and test again. After baking, remove from the pan and leave to cool.
How to prepare cream
Bake half a pumpkin in the oven, then drain in a colander.
Put mascarpone cheese in a bowl and mix with the mixer. Gradually add cinnamon and powdered sugar and a tablespoon of baked pumpkin; check the composition before adding more pumpkin. because it can become too soft, cinnamon and powdered sugar are added to taste. Garnish the muffins with mascarpone and pumpkin cream.