Chocolate-Covered Cream Muffin

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

Thoroughly mix the flour, cocoa powder, baking powder and baking soda in a bowl.

Whisk the egg, sugar, oil and buttermilk in a second bowl until frothy.

Gently fold the flour–cocoa mixture into the buttermilk mixture until just combined and smooth.

Spoon the batter into the cases and bake the muffins for 20–25 minutes.

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

Whip the cream with the vanilla sugar until stiff and keep chilled until needed.

Melt the couverture over a water bath or carefully in the microwave and let it cool slightly.

Dip the cooled muffins into the couverture from above, let the excess drip off and let the chocolate set.

Slice the muffins horizontally and spread the whipped cream on the bottom halves, then place the tops back on.