Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose. Alternatively you can use raspberries instead of chocolate. Rich chocolate muffins with a creamy peanut butter filling. No one will be able to tell that they're made with beans and natural maple syrup. Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose

You can cook Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose using 13 ingredients and 17 steps. Here is how you cook it.

Ingredients of Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose
  1. Prepare of cake mix.
  2. Prepare 150 grams of unsalted butter.
  3. You need 150 grams of self-raising flour.
  4. Prepare 140 grams of caster sugar.
  5. Prepare 2 of eggs.
  6. It’s 200 grams of plain chocolate.
  7. Prepare 1 of handful of white chocolate chips/chunks.
  8. It’s of frosting.
  9. It’s 50 grams of icing sugar.
  10. You need 100 grams of unsalted butter.
  11. It’s 2 of vanilla pods.
  12. Prepare of topping.
  13. It’s 1 of handmade rose.

We used to make this just for family. Using an ice cream scoop, fill the muffin cups to almost full and top with the remaining chopped dark chocolates. Melted butter — Butter adds a luscious, buttery flavor to the muffins. Melted butter, egg, and vanilla makes these simple banana muffins tender, buttery, and delicious.

Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose step by step

  1. Pre heat the oven to gas mark 4.

  2. Take the unsalted butter and cream together with the caster sugar. make sure the butter is at room temperature but if not, put in a microwave for about 5-6 seconds..

  3. Add the eggs one by one into the bowl. each time whisk and you should be left with a creamy like mix.

  4. To this add the chocolate chunks as well as the melted plain chocolate..

  5. Fold in the self-raising flour. make sure it is sifted and put in by 3 parts..

  6. Line a cupcake tay with muffin cases and take a icecream scooper. put a scoop in each case and bake for about 20-25 minutes or just until a skewer comes out clean..

  7. While the cakes are baking, make the frosting..

  8. Start by creaming the icingsugar and butter together in a bowl. make sure the icing sugar is sifted to prevent lumps..

  9. Now take a knife and run it through a vanilla bean pod..

  10. Scrape out the contents and add to the frosting..

  11. Repeat with another pod..

  12. Take out your cakes and leave on a cooling rack..

  13. Transfer the frosting into a pipeing bag and once the cakes are cool start decorating..

  14. In my cupcakes i did a star pattern but you can do a swirl or anything you fancy..

  15. Top with a hand made fondant rose. i will make a directions recipe to show you how to make them.

  16. Another tip useful would be to colour the frosting just for a extra touch..

  17. Enjoy :).

You can tell when they are done when the tops are golden and after inserting a toothpick. Learn how to make homemade almond butter with vanilla, honey, and sea salt, or however you want to customize it. Packed with fiber, protein, and good-for-you fats, it's ridiculously smooth and perfect on just about anything. Way better than the store bought. Chocolate muffins with chocolate cream topping.