Preheat the oven to 180 degrees G. Rinse the chili pepper, rub dry, cut in half, remove seeds and septum and chop the flesh very finely. Chop the choco with a kitchen knife into small pieces.
Heat butaris in a saucepan, add 50 g of choc and let it melt.
Mix milk, eggs, sour cream and sugar with a mixer. Mix baking powder, flour, maizena (cornstarch), cocoa and salt well in a baking bowl. Add chili pieces, milk mixture, chocolate butter and remaining chocolate pieces and stir with a wooden spoon until homogeneous.
Line the wells of the muffin pan with paper muffin cups. Pour in the batter and smooth it out. Bake the muffins on the middle shelf for about 25 minutes. Then cool in the pan for 10 min, turn out onto a cooling rack and cool. Sprinkle each with a little bit of chili spice. Or spread with cooking chocolate to taste and garnish with small chili peppers.
Enjoy the baking!
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