- 1¼ cups all purpose flour 300 mL
- ½ cup unsweetened cocoa powder (not Dutch process) 125 mL
- 1 tsp baking powder 5 mL
- ½ tsp baking soda 2 mL
- ½ tsp salt 2 mL
- ½ cup granulated sugar 125 mL
- 2 eggs
- ½ cup unsalted butter, melted 125 mL
- ½ cup sour cream 125 mL
- 3 tbsp hazelnut or coffee liqueur 45 mL
- ½ cup chocolate hazelnut spread 125 mL
- 12-cup muffin pan, greased
- Preheat oven to 350°F (180°C)
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
- In a medium bowl, whisk together sugar, eggs, butter, sour cream and liqueur until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide half the batter equally among prepared muffin cups. Spoon 2 tsp (10 mL) of the chocolate-hazelnut spread in the center of each cup of batter. Top with the remaining batter.
- Bake in preheated oven for 21 to 25 minutes or until tops are firm and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.