Black and white chocolate muffins

Ingredients for 18 servings:

• 100 g butter, soft
• 100 g sugar
• 2 eggs, lightly beaten
• 2 tbsp milk
• 50 g dark chocolate, grated
• 150 g flour
• 1 ½ tsp baking powder
• 25 g cocoa powder
• 225 g chocolate (white)
• 150 g low-fat cream cheese

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Line the well of a muffin tin with paper cups. Cream the butter and sugar until fluffy. Gradually add the eggs while whisking. If the mixture curdles, add a little flour. Pour in the milk, then stir in the dark chocolate shavings. Sift the flour, baking powder, and cocoa powder into a bowl and stir in. Fill the batter into the paper cups and level the surface. Bake in a preheated oven at 180°C for about 20 minutes, until the muffins have risen. Cool on a wire rack. For the topping, melt the white chocolate and let it cool slightly. Beat the cream cheese until creamy, then fold in the chocolate. Spoon a little cream over each muffin and chill for 1 hour. Variations: If you like, you can mix white chocolate shavings or chopped pecans into the batter instead of the dark chocolate. You can also add the grated zest of an orange.