How to cook
Beat the eggs, cream, melted butter and vanilla with a mixer.
Then add the remaining ingredients and beat again.
I used silicone molds - hearts. I did not grease them with butter.
Put a raspberry on the bottom of the molds and cover them with a part of the muffin cake mixture.
Then add another raspberry and again from the mixture.
I do not fill the molds to the top, but leave a finger space.
Bake them in a preheated oven at 360°F (180°C) for 25 minutes. My oven is gas and bakes differently. Keep an eye on them! Mine even burnt a little. But they are very tasty!
After baking the chocolate muffins I turn them over, because they are more beautiful that way.
Note: My sweeteners are 1:1 with sugar, which means that these 2.8 oz (80 g) of sweetener correspond to 2.8 oz (80 g) of sugar. If you use another, for example 1:4, you should reduce the amount by 4 times or in this case add 0.7 oz (20 g).