Marble cake muffins with chocolate cream topping

Ingredients for 12 servings:

• 1 m.-sized egg(s)
• 150 g sugar
• 3 tbsp sugar
• 1 packet of vanilla sugar
• 125 g butter, soft
• ¼ liter buttermilk
• 2 tbsp buttermilk
• 275 g flour
• 1 tsp baking powder
• ½ tsp baking soda
• 6 tbsp cocoa
• 200 g double cream cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

You will also need a wooden skewer or cake fork, a muffin tin, and 12 paper baking cups. Place one paper baking cup into each of the 12 holes in a muffin tin. Preheat the oven (electric oven: 175°C/ fan oven: 150°C/ gas mark 2). Whisk the egg in a large mixing bowl. Stir in 150g sugar, the vanilla sugar, the butter, and 1/4 l buttermilk. Mix the flour, baking powder, and baking soda, sift over the mixture, and stir briefly with a wooden spoon until all ingredients are blended. Divide the batter. Divide half of the batter between the baking cups. Stir 2 tablespoons of cocoa powder and 2 tablespoons of buttermilk into the other half of the batter. Spoon the dark batter onto the light batter. Spiralize the batter with a wooden skewer or cake fork. Bake in the hot oven for 20-25 minutes. Let the muffins cool in the tin for about 5 minutes. Then remove from the oven and let cool. For the topping, briefly mix the cream cheese, 3 tablespoons of sugar, and 3 tablespoons of cocoa powder with the whisk attachment of a mixer. Spread the chocolate cream topping on the muffins and dust with a little cocoa powder.