Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line the troughs of a mini muffin tray (for 24 pieces) with baking cups.
Mix flour, baking powder, cocoa and sugar. Add oil, amaretto and almond milk while stirring. Pour the dough into a piping bag. Spread the dough into the moulds. Bake in a hot oven for about 12 minutes.
Remove and let it cool down.
Break the chocolate into pieces and melt in a hot water bath. Knead fondant with food colouring only slightly, so that it is irregularly pink in colour. Form rolls (;à just under 1⁄2 cm Ø) and spread thinly flat; works well e.g. in a cut open transparent cover.
Divide into approx. 5 cm long pieces and roll each carefully into buds.
Dip the muffins in the chocolate and let them drip off a little. Place the fondant buds on top and let the chocolate dry.