Place paper cups in the 12 holes of a muffin baking tray. Cream butter, sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisks of the hand mixer. Stir in the eggs one by one.
Sift flour, starch and baking powder over it and stir in. Stir in coffee liqueur. Stir in the mocha beans.
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Spread the dough into the tins. Bake in the hot oven for 20-25 minutes. Let them cool down.
Shortly before serving, whip the cream until stiff and allow 1 packet of vanilla sugar to trickle in. Spread the cream over the muffins. Use a tablespoon to make a depression, drizzle the whisky liqueur into it and dust with cocoa.