Muffins
100 g butter
100 ml milk
120 g plain flour
20 g cocoa powder
3 g Dansukker Vanilla Sugar
5 g baking powder
1 pinch of salt
35 g chopped dark or milk chocolate
3 eggs
170 g Dansukker Granulated Sugar

Frosting
75 g butter, at room temperature
300 g Dansukker Icing Sugar
3 g Dansukker Vanilla Sugar
100 g cream cheese
Green caramel colouring
A few drops of peppermint oil (optional)

Decoration
Sprinkles

Heat the oven to 175°C on the top and bottom heat setting.

Melt the butter and stir in the milk. Leave to one side.

Mix the flour, cocoa powder, vanilla sugar, baking powder, salt and chopped chocolate in a bowl.

Beat the eggs and sugar until fluffy. Carefully fold in the flour mixture and finally the butter and milk mixture. Stir to make a smooth batter.

Fill muffin tins two-thirds full with the batter and bake in the middle of the oven for about 20 minutes. Leave to cool completely at room temperature.

Beat the butter, icing sugar and vanilla sugar until creamy. Beat in the cream cheese and add a few drops of caramel colouring and possibly some peppermint oil. Fill a piping bag with the frosting. Store in the fridge and pipe onto your muffins before serving.

Decorate with sprinkles.