1. In a machine bowl fitted with a paddle, add the egg and Macphie Chocolate Crème Cake Mix and beat for 1 minute on slow speed and 3 minutes on medium speed.

  2. Add the oil/margarine and water and mix for 1 minute on slow speed. 3. Scrape down and mix for a further 3 minutes on slow speed.

  3. Pipe into muffin cases and bake for approx. 30 mins at 180⁰C.

  4. Once cooled core slightly and fill with Macphie Luxury Belgian Chocolate Filling and then fill with Macphie Cookies & Cream frosting and pipe a bulb on top.

  5. Heat up Macphie 5th Avenue® Dark Chocolate Icing to around 40⁰C and dip the muffin in to coat.

  6. Top with biscuit crumbs.