Cappuccino Cream Muffin

Preheat the oven to 160°C fan and line a muffin tin with paper liners.

Coarsely grate the chocolate.

Mix the flour, cocoa powder, baking powder and baking soda in a bowl and fold in the chocolate shavings.

In a second bowl beat the egg, cappuccino, sugar, oil and buttermilk until frothy.

Quickly fold in the flour mixture, stirring only until no streaks of flour remain.

Fill the batter into the liners (about two-thirds full each) and place in the oven.

Bake the muffins for 20–25 minutes and then let them rest in the tin for 5 minutes.

Remove the muffins from the tin and cool completely on a wire rack.

Whip the cream with the vanilla sugar until stiff and quickly fold in 2 tbsp strong coffee.

Cut the muffins horizontally, fill with the coffee cream, reassemble and decorate with a chocolate-coated coffee bean.