Roughly chop the chocolate. Melt 125 g butter and chocolate in a saucepan over low heat while stirring, remove from the heat and pour into a mixing bowl. Add 250 g sugar, vanilla pulp, salt, eggs, flour and baking powder. Mix to a smooth dough with the whisks of the hand mixer. Place paper baking cups in the hollows of a muffin tray (12 hollows). Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove the muffins from the oven and let them cool down on a cake rack.
Puree 100 g raspberries and pass through a sieve. Beat the egg whites and 100 g sugar in a bowl with the whisk of the hand mixer on a hot water bath until the sugar is dissolved. Remove from heat and beat cold for 7-10 minutes until peaks form. First slowly stir in 175 g soft butter, then raspberry puree. Fill the cream in a piping bag with star-shaped spout and squirt in small tuffs onto the muffins. Decorate with raspberries and keep cool until serving
Waiting time approx. 45 minutes