Mmm… a moist, baked muffin with a filling, delicious! Try it!
Ingredients
- 375 grams of self-raising wheat flour
- 200 grams of sugar
- 25 grams of cocoa powder
- 150 ml sunflower oil
- 150 ml of milk
- 1 teaspoon vanilla essence
- 12 teaspoons of chocolate hazelnut spread
- 2 large eggs
Preparation Mode
- Line 12 metal muffin cups with paper liners.
- Preheat the oven to 190ºC.
- In a bowl, sift the flour and cocoa and add the sugar, stirring well. Set aside.
- Mix the oil, milk, essence and eggs with a fork.
- Add this mixture to the dry ingredients and stir until well mixed.
- Fill half of each mold with the dough.
- Add a teaspoon of chocolate cream to each cupcake liner.
- Cover the molds with the remaining dough.
- Bake for 25 minutes or until risen and give slightly when touched.
- Decorate as desired.
Mom’s Tips
See also the recipe for Hazelnut cream (2 recipes)
Yields 12 servings.
Source: https://www.receitasdemae.com.br/receitas/muffin-recheado/
