For the chocolate muffins, cream 170 g butter with 2 eggs and 250 g sugar. Then stir in flour, cocoa starch, baking powder and water.
Put paper muffin cups in a muffin tray and fill them with the batter. And put in the oven for about 18 minutes at 180 degrees convection. Let cool. In the meantime, prepare the buttercream.
Boil 100 g sugar with 60 ml water. Whisk the egg whites until foamy, slowly stir the hot sugar syrup into the snow mixture, then stir in the butter and vanilla extract.
Pour the finished buttercream into a piping bag and pipe onto the cooled muffins. Let the buttercream cool down again until it is firm.
Then heat the chocolate with the oil over a water bath until everything is melted. Empty the liquid chocolate into a tall container, dip the muffins into the chocolate and let them cool again.
Preparation Tip:
Sprinkle the chocolate muffins as desired before the glaze has cooled. For more variety, frost with white chocolate icing or mixed.
