For the dough, stir the butter or margarine with a hand mixer with a whisk on the highest level until smooth. Gradually stir in sugar and 1 packet of vanilla sugar. Stir until a bound mass has formed.
Gradually stir in the eggs (each egg approx. 30 seconds). Mix flour with baking powder and cocoa powder, sieve and stir in portions alternately with the milk on medium heat. Finally stir in the grated chocolate briefly.
Put the dough in a muffin tin (greased, floured) and smooth it out. Put the pan on a wire rack in the oven and bake at top / bottom heat approx. 180 ° C (preheated), hot air approx. 160 ° C (preheated) or gas level 2-3 (preheated) for approx. 25 minutes.
Let the muffins stand in the mold for 10 minutes, then remove them from the mold and let them cool on a wire rack. Cut a lid from each muffin. Hollow out the base of the muffin with a teaspoon so that a 1 cm thick edge remains. Hollow out the lids a little too. Crumble the leftovers. Set aside a good 5 tablespoon for garnish.
For the filling, wash the strawberries, drain them well, remove the stems and cut into small cubes. Mix the sour cream with sugar and 1 packet of vanilla sugar with a whisk. Carefully fold in the strawberry cubes and the remaining pastry crumbs.
Use a teaspoon to pour the crumbs into the recesses of the muffin bases. To brush the jam with water, bring to the boil in a small saucepan. Brush the pastry lids with it using a brush. Sprinkle the lid with the biscuit crumbs you have set aside and press a little into the crumbs. Place the lids on the filling and chill the muffins for about 30 minutes.
Garnish the muffins with strawberry jam before serving.
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