Shell Muffin

Preheat the oven to 160°C fan (convection) and prepare a muffin tin with paper liners.

In a bowl, thoroughly mix the flour, baking powder, baking soda and cocoa powder.

In a second bowl, beat the egg, sugar, oil, buttermilk and vanilla sugar until frothy.

Fold the flour–cocoa mixture briefly into the wet ingredients until you just have a smooth batter.

Fill the liners about halfway with batter, place a piece of chocolate in the center of each, and cover with the remaining batter.

Bake the muffins for about 20–25 minutes until they have risen and a skewer (not directly into the chocolate center) comes out almost clean.

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.

Halve the shell chocolate and place one half on each cooled muffin as decoration.