Light and fluffy super fudgy rich chocolate muffins stuffed with lush and creamy chocolate hazelnut spread its a need my friend, a neeeeeddddd!
These super fudgy chocolate hazelnut filled mud muffins are ridiculously indulgent (yet secretly healthy!!), super easy to make and seriously chocolatey. Super moist, rich chocolate muffins stuffed with a luxurious chocolate hazelnut filling and finished with a rich dark chocolate ganache, these muffins are without doubt one of the best chocolatey treats out there. (Even if I do say so myself.)
And on that note, Ima keep this short and sweet for you today because:
1 – I’m trying to think of something fun to tell you, some witty caption, a funny story but honestly, I got nothin’
2 – I’m still struggling with this intense pain in my shoulder and being on my computer seems to make things feel (at least) 10 x more uncomfortable! Apparently, something about the way I hold my arm when I type seems to really aggravate the pesky lil tear. Can confirm, it’s not a fun time but thankfully I have these double chocolate hazelnut stuffed muffins to make me feel better! Chocolate (and nut butter) makes everything better!
3 – Who wants to listen to (or read) my ramblings when there are super fudgy, chocolate hazelnut stuffed mud muffins to be made!
Super simple, insanely delicious and you are going to love, love, LOVE them!
And yes, the fact that we are calling them muffins + the fact that they are made with eggs & Greek yogurt (hello, protein!!) & also include a hit of espresso not to mention that they’re stuffed with nut butter, means they’re totally acceptable for breakfast consumption!
If you do one more thing today (or add it to tomorrow’s to-do list ), please let it be making these!
Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb – Paleo – Keto – 100% Vegan friendly!
1 bowl + 20 mins!
I hope you love them as much as we do which FYI – is A LOT!
From my heart to yours, enjoy xo
Super Fudgy Chocolate Hazelnut filled Mud Muffins
- Cook Time: 15-20 mins
- Persons: 9
- Difficulty: Easy
- Ingredients
- For the choc fudge mud muffins:
- 2 eggs
- 2 Tbsps vanilla yoghurt
- 2 Tbsps unsweetened vanilla almond milk
- 1 Tbsp vanilla
- 3/4 C almond flour
- 1/4 C monk fruit sweetener – or coconut sugar / granulated sweetener of choice*
- 1/4 C cacao
- 2 Tbsp Macro Mike deluxe chocolate almond protein powder (see notes for subs)**
- 1 tsp instant coffee***
- 1 tsp baking powder
- A pinch of salt
- 1 Tbsp unflavoured collagen – opt – it will not change the taste or texture but adds a hit of protein which makes me feel better about eating them for breakfast & is great for hair, skin nails & gut health!
- For the filling –
- 1/2 C chocolate hazelnut butter****
- For the frosting –
- 1 C dark chocolate (chips or chopped)
- 1 C coconut (or regular) cream
- A pinch of salt
- + 1-2 Tbsp crushed hazelnuts to sprinkle on top – optional but SO good!
- Instructions
- Pre-heat oven to 175’C/350’F
- Line a muffin tray (or grease well) then set it aside.
- Place all muffin ingredients into a small bowl and stir until well combined.
- Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution).
- Bake for 15-20 minutes until the tops spring back when lightly pressed.
- Set aside to cool while you make your frosting.
- To make the frosting –
- Place chocolate into a heat-proof bowl and set aside.
- Heat the cream in a small saucepan over low heat just until bubbles appear just around the edges and it’s warm (not boiling!)
- Pour the cream over the chocolate and let it sit for 30 seconds without touching or stirrign it, then, once the 30 seconds have passed stir continuously until it’s smooth and glossy then let it sit and cool slightly until it thickens and is spreadable without dripping.
- To assemble . . .
- Take a small knife and cut out a section of the top of each muffin. I just insert a small knife on a 45’ish angle about a 1/2 cm in from the edge and just cut around so you remove a little cone shape from the middle of each muffin. Discard the cone (and by discard I mean snack on them as you move from cupcake to cupcake #chefperks)
- Fill each cupcake cavity with a (heaping) spoonful of chocolate hazelnut butter
- Repeat until all muffins have been filled.
- Once your choc fudge muffins have been stuffed with chocolate hazelnut butter, slather them with your mocha fudge frosting (or you can pipe a puffy cloud by spooning the cooled mixture into a ziplock bag and snipping off one of the corners. Just place the tip over the center of the muffin and gently squeeze. Repeat until all muffins have been frosted.
- Enjoy xo
* I use Raw earth sweeteners which is a natural sugar alternative – the brown “sugar” gives a hint of caramel which is incredible – you can just buy at your local woolworths, coles or independant supermarket.
** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!
NOTE – You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!
*** I use before you speak high performance instant coffee (the adrenal reset/ decaf is a must and for loaded coffee the OG & unsweetened are my current faves) EMS10 = 10% off all things @ before you speak coffee if you want to try & believe me, you really do!
You “can” omit but that touch of espresso pwd really helps enhance the richness of the chocolate!
**** For a low sugar/ high protein alternative I love using Macro Mikes Choc Hazelnut Protein + PB Powder – just mix with water ♥
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Question of the day –
What would your dream flavour muffin (or cupcake) be? Any suggestions or requests on what we should make next?! LMK!
Feel free to share recipes, or links to your fave recipes in the comments below and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to ox
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