Easter muffins in a flower pot

Ingredients for 1 servings:

• 125 g butter, room temperature
• 100 g dark chocolate
• 250 g flour
• 2 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 25 g cocoa
• 2 tsp baking powder
• 1 pinch of salt
• 125 ml milk
• 150 g cream cheese
• 15 g powdered sugar
• 1 packet of vanilla sugar
• 15 g cocoa
• 1 pack of marzipan carrots

Instructions

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

for 9 muffins

This recipe requires 9 new mini clay flower pots (4-6 cm in diameter). If the pots have a hole in the bottom, cover it with baking paper, otherwise the batter will leak out during baking. Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Rinse the pots and, if available, place them in a muffin tin for better stability. Mix the butter with the sugar and vanilla sugar, then beat in the eggs one at a time. Grate the chocolate and mix thoroughly with the flour, baking powder, cocoa powder, and salt. Then mix with the milk and the previously mixed cream to form a batter. Pour the batter evenly into the small pots. Bake in the preheated oven on the middle rack for approx. 25-30 minutes. Do the skewer test and then let cool. While the oven is baking, mix the cream cheese with the powdered sugar, vanilla sugar, and remaining cocoa powder to form a cream. From the cooled muffins, remove any excess tops with a spoon and crush them into crumbs. The muffins must be completely cooled before you do this, otherwise it won’t work! Spread the cream on the muffins and then scatter the crumbs on top to create a mound. This is best done by hand, so you can press the crumbs down nicely. Finally, stick the marzipan carrots into the mounds.