Super chocolate muffins

Ingredients for 1 servings:

• 250 g flour
• 60 g cocoa powder (not cocoa)
• 200 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g yogurt (natural or stracciatella)
• 1 pinch of salt
• 2 eggs
• 250 g butter, liquid
• 2 tsp baking powder
• ½ tsp baking soda
• chocolate sprinkles or drops if required

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

juicy, chocolatey

Melt the butter and add it to a bowl along with the eggs, yogurt, sugar, vanilla sugar, and salt. Whisk everything together well. In another bowl, combine the flour with the cocoa powder, baking powder, and baking soda and add it to the wet ingredients. Stir just until the solid ingredients are well combined with the wet ingredients. If you like, you can now add chocolate sprinkles or drops to the batter. The batter should be thick and almost stand on a tablespoon—under no circumstances should the batter be too runny. Grease 24 muffin cups (or paper baking cups) well and add a generously heaped tablespoon of batter to each. Place the muffin trays or cases in the preheated oven and bake at 165°C (convection oven) for about 20-25 minutes. Please be careful—as every oven heats differently, baking times may vary. Simply do a skewer test after 20 minutes. If only a little batter sticks to the skewer, the muffins are done. Decorate as desired. The batter made enough for 24 regular-sized muffins. Note: I like my cake sweet, so I used 200g of sugar. If you don’t like that, you should reduce the sugar content.