Banana Muffins with Chocolate Topping

Preheat the oven to 180 °. Beat the egg in a bowl and whisk gently. Add sugar, oil and buttermilk to the egg and mix. Peel the bananas, mash with a fork and fold in. Finally mix the flour with the baking powder, baking soda and cocoa powder and sift into the bowl and fold in carefully.

Pour the dough into the muffin tins or paper cases and bake in the oven for about 20-25 minutes. Then let cool down well.

For the cream: For the cream, boil the pudding with 400 ml instead of the specified 500 ml milk and cover with cling film and allow to cool. IMPORTANT: The foil must lie directly on the pudding, otherwise you will have lumps in the cream afterwards. When the pudding has cooled properly, beat the butter with the sugar until lightly frothy and stir in the cold pudding, spoon by spoon. The longer you beat it, the creamier it gets. Finally you have to melt the chocolate and stir it in. However, the chocolate should not be too hot, otherwise the cream will become liquid. If you want to be on the safe side, you can use a few spoons of Nutella instead, which also tastes very good.

Simply put the finished cream in a piping bag and distribute it evenly on the cooled muffins. You can now decorate the muffins however you want. And then best put in a cool place. My tip: It's best to try one more, because experience shows that they are gone very quickly: D: D