Separate the eggs for the nougat cupcake, beat the egg whites until stiff. Cream margarine with yolks, vanilla sugar and sugar.
Melt 150g chocolate over steam, chop the rest with a meat mallet. Stir in chocolate and Baileys. Slowly add buttermilk.
Mix flour with baking powder and fold in. Finally, fold in snow and chopped chocolate. Pour the batter into the cake tin and bake the nougat cupcake for about 30-40 minutes.
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