From Chef Oonagh Williams of Royal Temptations Catering

Makes 12 -15 mini muffins or 4 cupcakes. Triple this recipe for a regular 8×8 pan.

Adapted from Fine Cooking.

Ingredients:

• ½ cup chocolate hazelnut spread
• 1 large egg
• 1/3 cup hazelnut or almond meal – Use store bought or make your own by grinding hazelnuts or almonds in a food processor.
• ½ tsp. vanilla or hazelnut extract
• Pinch of salt
• ¼ cup chopped hazelnuts for topping (optional)

Directions:

1. Preheat oven to 350 degrees and line mini muffin pan with paper or foil cases.

2. Whisk chocolate hazelnut spread, vanilla and egg together in a 4 cup bowl until smooth. Add almond or hazelnut meal and salt and beat just until blended.

3. Spoon the batter with a one tablespoon scoop into mini muffin cases and sprinkle with chopped hazelnuts.

4. Bake until a toothpick comes out with wet, gooey crumbs. About 11-12 minutes. Do not over-bake. Set on a rack to cool.