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.
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.