Stuffed Chocolate Muffins
Indulge in moist, chocolatey muffins with a hidden filling of cookies-and-cream goodness. Perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 2 large large eggs
- 300 g chocolate hazelnut spread (e.g., Nutella)
- 12 pieces cookies and cream biscuits (e.g., Oreos)
Instructions
Preparation
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas mark 6 and line a 12-hole muffin tin with cupcake cases.
- In a medium mixing bowl, beat the eggs with an electric hand mixer until light and frothy.
- Mix in the chocolate hazelnut spread until fully combined.
- Scoop 1 tablespoon of the mixture into each cupcake case.
- Press 1 cookies-and-cream biscuit into each, then top with another 1½–2 tablespoons of batter, ensuring the biscuit is fully covered.
Baking
- Bake for 20–25 minutes, until the top and edges look crisp.
- Cool in the tin for 20 minutes before transferring to a cooling rack to cool completely.
Notes
Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream. Store in an airtight container for up to 5 days or freeze wrapped individually for future snacks.