Melt the chocolate and butter in the microwave or using a double boiler.
Take it off the heat, add the sugar, then the eggs one by one.
Incorporate the flour with the baking powder and finally pour in the milk.
Divide the dough into 12 cake tins and bake in an oven preheated to 180 °C for 20 minutes.
Let it cool completely.
For the decoration, prepare the meringue. Gradually pour the sugar syrup into the beaten egg whites (add the powdered sugar and water to a saucepan, once it starts to boil, boil for 1 minute).
Meanwhile, beat the egg whites until stiff, pour the syrup in a thin stream over the egg whites, continuing to mix.
Transfer the meringue to a pastry bag and decorate the muffins. Decorate with candies for decoration.
