Chocolate Pudding Muffin

Whisk the vanilla pudding powder with 5 tablespoons of milk until smooth.

Bring the remaining milk to a boil, remove from the heat, stir in the prepared pudding mixture and briefly bring to a boil again while stirring.

Pour the pudding into a bowl, cover the surface directly with cling film and let it cool to lukewarm.

Preheat the oven to 175 °C fan (200 °C conventional) and line a muffin tin with paper cases.

Cream 125 g soft butter with 100 g sugar, 1 packet of vanilla sugar and a pinch of salt.

Beat in 2 eggs one at a time, incorporating each egg well before adding the next.

Mix the flour, cornstarch and baking powder and, alternating with 50 ml cream, stir briefly into the butter-egg mixture.

For the pudding filling, cream 50 g soft butter with 50 g sugar and beat in 1 egg.

Add the lukewarm pudding to the butter-egg mixture and stir until smooth.

Gently fold in the mascarpone and chocolate chips (reserve 2 tablespoons for decoration).

Place 1 tablespoon of batter in each liner and smooth, then spoon the pudding filling on top.

Bake the muffins for about 30 minutes, then remove from the tin and let cool on a wire rack.

Whip the remaining cream with 1 packet of vanilla sugar until stiff.

Dot the cooled muffins with spoonfuls of cream, sprinkle with the remaining chocolate chips and dust with some cocoa powder.