Gluten-free luxury muffins

1. Beat butter with powdered and vanillin sugar until foamy. Gradually stir in the eggs and, after precise mixing, add the Cake mix.
2. Place the cups in the muffin tin and fill them halfway with the batter.
3. Mix cocoa into the remaining dough and pour in milk. Layer the cocoa dough on top of the light dough. Press 2-3 raspberries on top of each cupcake. Bake in a heated oven at 180°C for 15-20 minutes.
4. Cook pudding from milk and pudding powder. Let it cool down. We can cover the pudding with foil so that a crust does not form on the surface.
5. Beat room temperature vegetable fat with sugar until foamy. Gradually add the cooled vanilla pudding spoonfuls.
6. Fill the pastry bag with the whipped filling and layer it on the cupcakes. Place in the refrigerator to harden for 1 hour.
7. Melt the chocolate and oil in the microwave. Dip the cooled muffins in chocolate.

A good tip:
Check whether the muffins are baked with a toothpick.