Mix the flour with cocoa powder, baking soda and baking powder.
In the bowl of a food processor, beat: eggs with salt and sugar.
Pour the oil along with the milk, mix again, add the dry mixture, and stir at low speed until the ingredients come together.
Fill half of the muffin tins with batter and bake for 25 minutes at 180°C.
For the cream:
Pour the hot cream over the white chocolate chips, add green food coloring, and blend with an immersion blender. Cover with cling film and refrigerate for 8 hours.
Beat the cream cheese, add the chocolate mixture with coloring, and mix until getting a smooth and glossy cream.
Transfer into a pastry bag and decorate as desired (today, we are shaping them into the form of little Christmas trees).
Decorate with decorative edible candies and savor.
Happy holidays!
