Remove batter from refrigerator; no slacking required.
Line muffin pan(s) with liners (recommended). If liners are not used, lightly grease each muffin cup. Chef’s Tip: Use double liners for fuller muffins.
Cut open one end of the pouch and squeeze batter into large bowl. Using a #20 scoop, scale 2.2 oz batter into each cup.
For convection oven, bake at 325°F at low fan speed for 20-25 minutes, turning muffin pan halfway through bake time. Check for doneness using a toothpick and add additional bake time, if needed.
For frosting: place Krusteaz Professional Vanilla Crème Icing mix in mixer bowl. Using a paddle, mix gradually add hot water while mixing on low speed 1 minute. Add melted butter and mix 1 minute. Scrape bowl and paddle. Change to high speed and mix until icing is light and creamy.
For ganache: bring cream just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth. Allow to cool slightly.
For assembly: Allow muffins to cool then cut horizontally and spread vanilla buttercream on top of the bottom layer. Top with a layer of sliced strawberries. Place top layer on top of strawberries, pressing down gently. Spread warm ganache evenly over top of muffins, allowing some glaze to drip down sides. Pipe frosting rosettes evenly around top of muffins and garnish each rosette with a strawberry slice.