Roughly chop the chocolate. Melt butter and chocolate in a saucepan over low heat while stirring, remove from the heat and pour into a mixing bowl. Add sugar, salt, eggs, flour and baking powder.
Mix to a smooth dough with the whisk of the hand mixer.
Line recesses of a muffin tray (12 recesses) with paper baking cups. Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.
Take the muffins out of the oven and let them cool down on a cake rack.
Cream cream cheese, icing sugar and 1 tablespoon lemon juice with the whisk of the hand mixer until creamy. Pour into a piping bag with a large star-shaped spout, sprinkle a large tuff on each muffin and chill until serving.
Before serving, decorate with sugar beads and possibly candles.