Mix flour and baking powder. Whisk the egg. Stir in sugar, salt, vanilla sugar, butter and buttermilk. Carefully fold in the flour mixture. Line the hollows of a muffin tray (12 hollows) with paper cups and spread the dough in them
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let muffins rest for about 5 minutes. Carefully remove from the tray. Let them cool down
Wash and clean the chillies. Halve 1 chilli pepper lengthwise, remove seeds and finely dice the flesh. Cut remaining chilli pepper into fine rings. Remove seeds. Bring cream and chilli cubes to the boil in a saucepan. Finely chop the chocolate coating, stir in until a smooth canache is formed. Chill for about 30 minutes until the canache begins to firm up. Stir with the whisk of the hand mixer for 10-20 seconds until creamy. Pour the canache into a piping bag with a large star-shaped spout and squirt as tuffs onto the cupcakes. Decorate with chili rings
Waiting time approx. 45 minutes