For about 12 Muffins: 9.8 ounces flour, 3.2 ounces chocolate, cut into small chunks, 2½ Tsp. baking powder, ½ Tsp. baking soda, 2 eggs, 3.2 ounces of sugar, 1 package of vanilla sugar, 2.8 ounces vegetable oil or 5 ounces soft butter, 9.6 ounces sour cream. For the topping: 12 Chocolate hearts. For the baking form: Shortening or 12 heart shaped paper baking forms / cases. Preparation Time: 20 Min., Baking Time: 20–25 Min.

1 Preheat the oven to 360 °. Grease the mini muffin baking form / cases and place in the freezer or place the paper baking tin/ forms/ cases into the baking sheet.

2 Mix the flour with the chocolate, the baking powder and baking soda well.

3 Beat the eggs lightly. Add the sugar, vanilla sugar, oil or butter and the sour cream and mix well. Add the flour mixture (2), until all dry ingredients are moist.

4 Fill the dough into the baking moulds. Bake on the middle rack of the oven for about 20–25 min. Let the muffins rest for about 5 min. in the baking tin, take them out of the forms and let them cool off on a wire rack. Decorate each with a chocolate heart.