Double Chocolate Muffin

Ingredients:

- 150 g grape seed flour
- 150 g powdered sugar
- 100 g dark chocolate
- 100 g cocoa powder
- 100 g butter
- 5 dl milk
- 2 packets baking powder
- 2 packets vanilla sugar

For the cream:

- 300 g plain yogurt
- 0.5 l cream
- 1 packet instant gelatin
- 1 lime
- 50 g powdered sugar

Beat the eggs with the butter until fluffy, then add the sugar and milk. Mix the two types of flour with the baking powder and cocoa powder, then sift them into the butter mixture. Once the batter is combined, stir in the chocolate pieces cut into small cubes. Line a muffin tin with paper cups and fill them up to ¾ full. Bake at 190°C for 15 minutes. After baking, cover them with a kitchen towel and let them cool. Meanwhile, prepare the cream.

Mix the yogurt with the powdered sugar and the juice of the lime. Whip the cream until stiff, then add the instant gelatin. Once the whipped cream is ready, fold in the yogurt gently.

After the muffins have cooled, cut off the tops with a small knife and remove them. Pipe the yogurt cream into the little hollow using a piping bag fitted with a star-shaped tip.