Preparation

Mix the melted and cooled butter with the yoghurt. Add the eggs and the Lauretta sour cherries in gel 60%. Sift the flour, cocoa, salt, soda and sugar into the wet ingredients. Mix everything with a whisk until you create a smooth mass.
Butter and flour the moulds, then fill them with the mix until 3/4 full.
Bake for 25-30 minutes at 170 degrees C.
Once the muffins have cooled a little, cover them with the dark chocolate coating and decorate as you wish.