Chocolate Marshmallow Muffin

Preheat the oven to 175°C (fan) and line a muffin tin with paper liners.

Cream the butter, sugar, and vanilla sugar with a pinch of salt in a bowl.

Add the eggs one at a time, stirring each in until a smooth mixture forms.

In a second bowl, mix the flour, baking soda and baking powder well.

Stir the flour mixture alternately with the buttermilk in portions, mixing briefly just until everything is combined.

Fill half of the batter into the liners and evenly distribute roughly half of the mini marshmallows on top.

Top with the remaining batter and smooth the surface.

Bake the muffins for about 20 minutes.

Meanwhile, roughly chop the dark chocolate and halve the remaining marshmallows, then mix them together.

About 5 minutes before the end of the baking time, spread the chocolate-marshmallow mixture over the muffins and finish baking.

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

Dust with powdered sugar just before serving.