for 12 muffins
350 g Val Venosta apricots
170 g flour
40 g dark cocoa powder
1 tsp. baking powder
160 g sugar
1 tsp. vanilla sugar
60 ml seed oil
150 g mascarpone
Wash and dry apricots, remove the core and cut into small cubes of approx. 1 x 1 cm. Put aside.
Mix flour with cocoa and baking powder in a soup plate and put aside.
Preheat the oven to 180°C (top/bottom heat) and line a muffin pan with muffin papers. Beat the eggs with sugar and vanilla sugar with an electric whisk in a bowl until frothy. Continue beating and add seed oil drop by drop. Then stir in mascarpone.
Add the flour with cocoa and stir until homogeneous. Fold in apricot pieces with a spatula.
Distribute the dough evenly in the 12 muffin papers with an ice cream scoop and bake in the oven at 180°C for about 22-25 minutes (make the toothpick test). Take out of the oven, let cool on a cooling rack and decorate with chocolate coating.