Chocolate Cream Muffins

Chocolate Cream Muffins

You will need:

  • 500g pkt Betty Crocker® Frosted Chocolate Muffins Mix
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup thickened cream, whipped
  • store bought or homemade caramel sauce, to serve
40 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/350°F (160°C fan-forced oven). Line 12 cup regular (1/3 cup) muffin pan with muffin cases.
  2. Stir Muffin Mix, water, oil and eggs together in a medium bowl for just combined. Spoon batter into muffin pan, filling each cup about 3/4 full.
  3. Bake for 20-25 minutes or until tops spring back when lightly touched in the centre. Cool in pan for 5 minutes, then remove and cool on a wire rack.
  4. Snip corner of Ready-to-Spread Chocolate Frosting sachet and combine with whipped cream. Dollop mixture evenly over each cooled muffin top. Drizzle with caramel sauce to serve.

* Australian Standard Measuring Cup used.