For the owl children, preheat the oven to 200ºC top and bottom heat or 180ºC convection. Line the hollows of the muffin tin with paper liners or grease them.
Twist the biscuits apart and put half of them aside with the cream. Put 12 biscuits from the halves without cream in a freezer bag and crumble finely.
Beat 125 g margarine or butter and the sugar with the whisk of the electric hand mixer to a smooth mass. Carefully fold in the eggs.
Mix the flour, baking cocoa, baking powder and a pinch of salt thoroughly and stir briefly but carefully into the dough with the milk. Mix in the biscuit crumbs. Pour the batter into the mold. Bake the muffins in the preheated oven for about 20 minutes. Make a chopstick test; No liquid dough should adhere to the wooden stick. Let cool down.
In the meantime, melt 40 g margarine or butter and the 80 g chocolate in a water bath at a low temperature. Allow to cool slightly. Stir in the cream cheese with the whisk. Allow to cool for approx. 20 minutes until a spreadable cream has formed. Spread these on the muffins, but do not smooth them out so that the impression of plumage is retained.
Place the biscuit sides with the white cream as eyes on the chocolate cream, use the brown chocolate lenses as pupils and the yellow and orange ones as beaks. Place in the refrigerator overnight to harden completely. The cute owls are done.
Tip: If the pupils are not tight enough, simply fix them with a little chocolate cream.
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