Cream fat, salt, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer for about 8 minutes. Stir in eggs bit by bit. Mix flour, starch and baking powder, add and stir in. Stir in coffee liqueur. Fold in mocha beans. Place one paper baking tin each in the 12 wells of the muffin tray. Spread the dough evenly in them.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven, place on a rack and allow to cool. Whip the cream until stiff with the whisks of the hand mixer, sprinkle in 1 sachet of vanilla sugar. Spread the whipped cream on the muffins with a tablespoon. Use the back of the spoon to press a depression into the muffins. Drizzle the Baileys shortly before eating and dust with cocoa
2 hours waiting time