For the lucky charm cupcakes, beat the eggs in a bowl and add the sugar. Beat with a hand mixer until fluffy. Then add sour cream, a pinch of salt and oil.
Combine the flour, hazelnuts and baking powder and gradually mix into the egg mixture.
Line a muffin baking tray with ramekins and divide the mixture evenly among the ramekins. Bake in the oven for about 20 minutes, until the cupcakes are a golden brown color.
Allow the cupcakes to cool.
Meanwhile, prepare the topping. Mix the mascarpone with the powdered sugar.
Pour the topping into a piping nozzle with a serrated top and place a dab on each of the cooled cupcakes. Now press the lucky charm onto the topping so that it holds well on the lucky charm cupcakes.