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Chocolate Mini Muffins With Toasted Hazelnuts

A community recipe by

Not tested or verified by Nigella.com

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Introduction

You will need 2 x 12-hole mini-muffin tins, well greased or lined with mini-muffin paper cases.

You will need 2 x 12-hole mini-muffin tins, well greased or lined with mini-muffin paper cases.

Ingredients

Serves: 24

Metric Cups

For the Cake

  • 50 grams dark chocolate
  • 150 grams plain flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg (lightly beaten)
  • 40 grams golden caster sugar
  • 120 millilitres milk
  • 50 grams butter (melted and cooled)

For the Topping

  • 50 grams hazelnuts
  • 75 grams dark chocolate (broken into pieces)

For the Cake

  • 1¾ ounces bittersweet chocolate
  • 5⅓ ounces all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg (lightly beaten)
  • 1⅖ ounces superfine sugar
  • 4 fluid ounce milk
  • 1¾ ounces butter (melted and cooled)

For the Topping

  • 1¾ ounces hazelnuts
  • 2⅔ ounces bittersweet chocolate (broken into pieces)

Method

Chocolate Mini Muffins With Toasted Hazelnuts is a community recipe submitted by Mariamm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre-heat the oven to gas mark 6, 400°F (200°C). You need to begin this recipe by toasting the hazelnuts for the topping. To do this, place the chopped nuts on a baking sheet and toast them in the pre-heated oven for 5 minutes; it's important to use a timer here.
  • Next, for the muffins, start off by sifting the flour, cocoa powder, baking powder and salt into a large bowl. Then, in a separate bowl, mix together the egg, sugar, milk and melted butter. Now return the dry ingredients to the sieve and sift them straight on to the egg mixture (this double sifting is essential because there won't be much mixing going on).
  • Now is take a large spoon and fold the dry ingredients into the wet ones quickly, in about 15 seconds. Don't be tempted to beat or stir, and don't be alarmed by the rather unattractive, uneven appearance of the mixture: this, in fact, is what will ensure that the muffins stay light. Now fold the chopped chocolate into the mixture again with a minimum of stirring; just a quick folding in.
  • Divide the mixture between the muffin cups, about 1 heaped teaspoon in each, and bake on a high shelf of the pre-heated oven for 10 minutes, until well risen. Then remove the muffins from the oven and cool in the tins for 5 minutes before transferring them to a cooling tray.
  • While they're cooling, make the topping. To do this, place the broken-up chocolate in a small heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly; it should take about 3 minutes to melt and become smooth and glossy. Remove it from the heat and give it a good stir, then let the chocolate cool for 2-3 minutes.
  • When the muffins are cool enough to handle, spoon a little melted chocolate on to each one, then place it back on the cooling tray and scatter the hazelnuts over the top of each muffin.
  • Pre-heat the oven to gas mark 6, 400°F (200°C). You need to begin this recipe by toasting the hazelnuts for the topping. To do this, place the chopped nuts on a baking sheet and toast them in the pre-heated oven for 5 minutes; it's important to use a timer here.
  • Next, for the muffins, start off by sifting the flour, unsweetened cocoa, baking powder and salt into a large bowl. Then, in a separate bowl, mix together the egg, sugar, milk and melted butter. Now return the dry ingredients to the sieve and sift them straight on to the egg mixture (this double sifting is essential because there won't be much mixing going on).
  • Now is take a large spoon and fold the dry ingredients into the wet ones quickly, in about 15 seconds. Don't be tempted to beat or stir, and don't be alarmed by the rather unattractive, uneven appearance of the mixture: this, in fact, is what will ensure that the muffins stay light. Now fold the chopped chocolate into the mixture again with a minimum of stirring; just a quick folding in.
  • Divide the mixture between the muffin cups, about 1 heaped teaspoon in each, and bake on a high shelf of the pre-heated oven for 10 minutes, until well risen. Then remove the muffins from the oven and cool in the tins for 5 minutes before transferring them to a cooling tray.
  • While they're cooling, make the topping. To do this, place the broken-up chocolate in a small heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt slowly; it should take about 3 minutes to melt and become smooth and glossy. Remove it from the heat and give it a good stir, then let the chocolate cool for 2-3 minutes.
  • When the muffins are cool enough to handle, spoon a little melted chocolate on to each one, then place it back on the cooling tray and scatter the hazelnuts over the top of each muffin.
  • Tell us what you think