Domino Tile Muffin

Preheat the oven to 150 °C (fan) and line a muffin tin with paper liners.

In a bowl, beat the butter, sugar, vanilla sugar, honey, egg and a pinch of salt until light and fluffy.

In a second bowl, mix the flour, baking powder, cocoa powder and gingerbread spice.

Stir the flour mixture and the milk into the butter-egg mixture alternately, briefly, until a smooth batter forms.

Divide the batter among the muffin liners.

Bake the muffins for about 20–25 minutes and check with a wooden skewer to see if they're done.

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

Melt the white and milk chocolate couverture separately over a water bath or carefully in the microwave.

Roll out the marzipan and cut 12 circles (approx. 3.5 cm).

Slice the muffins horizontally, brush the bottoms with some raspberry liqueur and spread with raspberry jam.

Place one marzipan circle on the jam, spread a little more jam on top and replace the muffin tops.

Shape small dominostein pieces from the remaining marzipan and decorate them as desired with white chocolate; then coat the muffins with milk chocolate couverture, let them set briefly and place the dominosteine on top as decoration.