Chocolate Layer Muffin

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

For the filling, beat the quark, milk and powdered sugar until creamy and chill until needed.

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

In a second bowl, whisk the egg, sugar, oil, buttermilk and vanilla sugar until frothy.

Fold the flour–cocoa mixture into the buttermilk mixture and stir briefly until just combined.

Distribute the chocolate chips evenly among the muffin cups.

Fill the liners with about half of the batter, place 1 tsp of the quark filling in the center of each, then cover with the remaining batter.

Bake the muffins in the preheated oven for about 20–25 minutes.

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