Indugant Chocolate Muffins with a Vanilla Bean Butter Cream Topped with a Homemade Rose
The rose topping on these muffins adds a touch of elegance and romance to the dessert.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Indugant Chocolate Muffins with a Vanilla Bean Butter Cream Topped with a Homemade Rose
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
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In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir in the chocolate chips.
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Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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While the muffins are cooling, prepare the vanilla bean butter cream. In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar and vanilla bean seeds, beating until smooth and fluffy.
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Once the muffins have cooled, frost them with the vanilla bean butter cream. Use a piping bag to pipe a rose shape on top of each muffin.
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Optional: Add a drop of red food coloring to the remaining butter cream and mix until evenly colored. Pipe a small dot in the center of each rose.
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Garnish each muffin with an edible rose petal.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
