Bailey's Muffin

Preheat the oven to 160 °C (fan). Line a muffin tin with paper cases.

Coarsely chop the chocolate and mix it in a bowl with the flour, baking powder and baking soda.

In a second bowl, whisk the egg, sugar, vanilla sugar, Bailey's, oil and milk until frothy.

Fold the flour–chocolate mixture into the wet ingredients briefly, just until no dry flour is visible.

Divide the batter evenly among the cases, filling them about two-thirds to three-quarters full.

Bake in the preheated oven for 20–25 minutes, until the muffins have risen and a skewer comes out almost clean.

Let the muffins rest in the tin for 5 minutes, then remove and cool completely on a wire rack.

Decorate as desired and serve.