Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose is something which I’ve loved my entire life. They are nice and they look fantastic.

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To get started with this particular recipe, we have to prepare a few components. 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 can achieve that.

The ingredients needed to make Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose:

1. Make ready cake mix
2. Make ready 150 grams unsalted butter
3. Make ready 150 grams self-raising flour
4. Get 140 grams caster sugar
5. Prepare 2 eggs
6. Prepare 200 grams plain chocolate
7. Take 1 handful of white chocolate chips/chunks
8. Prepare frosting
9. Make ready 50 grams icing sugar
10. Get 100 grams unsalted butter
11. Take 2 vanilla pods
12. Get topping
13. Make ready 1 handmade rose

Nice touch with the vanilla bean. Many of you ask me a lot to make HOMEMADE CHOCOLATE BAR. So, Today I make it for you, it's without coconut oil & cocoa butter. Chocolate Zucchini Muffins with DOUBLE the CHOCOLATE, ZERO added fat and a whole lot of yum!!

Instructions to make Indugant chocolate muffins with a vanilla bean butter cream topped with a homemade rose:

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 :)

This Chocolate Zucchini Muffins Recipe is baked with applesauce and vanilla yogurt that are crazy moist and chocolaty! You will devour these by the handfuls - because you can! · Healthy double chocolate banana muffins made with whole grains and greek yogurt. No added sugar and healthy enough to enjoy for breakfast! Best Ever Buckeye Brownies - Most Pinned Post With Brownie Mix, Powdered Sugar, Butter, Creamy Peanut Butter, Semi Sweet Chocolate Chips. We used to make this just for family.

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