Mix flour and baking powder. Whisk the egg. Stir in sugar, salt, vanilla sugar, 125 g butter and buttermilk. Carefully fold in the flour mixture. Line the recesses of a muffin tray with 12 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
Chop the chocolate and melt over a warm water bath. Cut the apricots into fine cubes. Beat 40 g butter and cream cheese until creamy with the whisk of the hand mixer. Add chocolate and apricots, up to approx. 2 tbsp. to sprinkle and stir in. Spread the cream on the muffins and sprinkle with remaining apricot cubes
Waiting time approx. 1 hour