Chocolate Muffins with Raspberry Chilli Cream

Preparation

1. For the muffins: mix the melted butter together with the milk, eggs, vanilla sugar and icing sugar.
2. Fold in half of the chopped chocolate.
3. Mix the flour with the cocoa powder and baking powder and mix into the butter mixture.
4. Fill the mixture into greased muffin moulds and sprinkle with the remaining chopped chocolate.
5. Bake in a preheated oven at 180 °C (air circulation) for approx. 20 minutes. Allow to cool.
6. For the cream: whisk the unchilled QimiQ Classic smooth. Add the raspberry puree, sugar and chilli and mix well. Fold in the whipped cream.
7. Cut the muffins into 2 layers and cut out forms of the top layer.
8. Spread the cream onto the bottom layer and cover with the top layer. Allow to cool before serving.