Gluten-free chocolate muffins with peanut butter cream

Ingredients for 1 servings:

• 400 g butter
• 280 g sugar, fine
• 2 packets of vanilla sugar
• 3 eggs, size L
• 250 ml milk
• 225 g flour, gluten-free (Mix C from Schaer)
• 1 pinch of salt
• 1 packet of baking powder
• 55 g cocoa powder
• 250 g peanut butter
• 50 g powdered sugar
• ½ tsp vanilla flavor
• some chocolate drops

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

for 24 large or 48 small muffins

Preheat the oven to 190°C (top/bottom heat) and line a muffin tin with paper baking cups. Cream together 150g butter and sugar until creamy. Gradually add the eggs. Combine the flour, cocoa powder, a pinch of salt, and baking powder and sift over the mixture. Then mix with the cream mixture, slowly adding the milk. Pour the finished batter into the molds and bake on the middle shelf for 20-25 minutes (bake for 15 minutes for mini muffins). For the topping, mix 250g room-temperature butter, the peanut butter, the powdered sugar, and the vanilla extract with a hand mixer until smooth. Transfer the cream to a piping bag and pipe onto the cooled muffins. Decorate with the chocolate chips and refrigerate until ready to serve.