Moist Chocolate Muffin

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

In a bowl, beat the eggs with powdered sugar, vanilla sugar and a pinch of salt until thick and creamy.

Stir the oil (corn) and the chocolate pudding into the egg mixture until smooth.

In a second bowl, mix the flour, cornstarch and baking powder, then fold in the chocolate shavings.

Add the dry ingredients to the wet mixture and fold in briefly until no dry flour remains.

Spoon the batter into the muffin liners (about two-thirds full each) and slide the tray into the oven.

Bake the muffins for about 25 minutes until risen and a skewer test shows only a few moist crumbs.

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