Mocha Cream Muffin

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

For the filling, stir together quark, 1 EL cold coffee, powdered sugar and 1 EL grated chocolate until smooth.

In a bowl, mix the flour, the remaining grated chocolate, cocoa powder, baking powder and baking soda well.

In a second bowl, beat the egg, sugar, oil, cold coffee, buttermilk and 30 ml cream until frothy.

Fold the flour mixture into the egg mixture briefly, just until no dry flour remains.

Spoon half of the batter into the cases, place 1 tsp of the quark filling in the center of each and 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.

Remove the muffins from the cases and let them cool completely on a wire rack.

Whip the cream with vanilla sugar until stiff, spread on the muffins and decorate each with a chocolate-covered coffee bean.