So here they are, my Double Nutella Muffins!
These Double Nutella Muffins are definitely not for the faint hearted! But…I dare you to resist making them!!
What makes these Double Nutella Muffins soooo amazing is that not only do they have nutella on the inside, they are also topped with a creamy nutella and mascarpone frosting. 
These Double Nutella Muffins truly are a deliciously light, moist and OH SO chocolatey treat you should indulge in, but only every now and again.
However, if you can’t stand the guilt of eating muffins with double the nutella, they are just as delicious without the frosting – especially eaten while still warm.
What you need
- 12 hole muffin tray & muffin cases
- 120g unsalted butter – softened
- ¾ cup brown sugar
- 2 free range eggs
- 1 teaspoon vanilla essence
- ¾ cup milk
- 150g Nutella or other choc-hazelnut spread
- ½ cup cacao powder
- 2 cups self raising flour
- 1 teaspoon baking powder
For the frosting
- 180g mascarpone cheese
- 1 tablespoon nutella (or choc-hazelnut spread)
- 1 tablespoon cacao powder
What to do
Heat oven to 180°.
Line the muffin tray with muffin cases.
Place softened butter and brown sugar in the bowl of an electric mixer, beat on medium speed until the mixture turn light and creamy (about 5 minutes).
Add the eggs one a time and beat until combined, then add the vanilla, milk, cocoa and nutella and beat until mixture is smooth.
Sift the flour with the baking powder and add to the mixing bowl, mix on low speed until combined – don’t over beat.
Divide the mixture evenly across the 12 muffin cases.
Place in the oven and bake for 15 – 17 minutes (test by pushing skewer down the centre of the muffin, it’s ready if skewer comes out clean)
Cool on a wire rack.
To make the frosting, place the mascarpone cheese in a bowl add the nutella and cacao, then whisk until smooth.
Once cooled, top each muffin with a little frosting.
Enjoy with a cafe latte or a cup of your favourite tea 🙂
Meatballs and Muffins 