Love hot chocolate and pancakes? Then you'll adore these mini muffins - a baked American Style hot chocolate pancake batter with a gooey Nutella centre.
Ingredients
- 150ml milk
- Good quality hot chocolate flakes or powder (one with a high cocoa content works best)
- 150g plain flour
- 1 tsp baking powder
- 1 1/2 tbsp golden caster sugar
- 1 large egg - lightly whisked
- 30g butter - melted
- 60g Nutella
Directions
- Make your hot chocolate using the milk and relevant amount of chocolate flakes or powder as per instructions for your chosen brand. Leave to cool
- Heat oven to 180C/160Fan/Gas 6.
- Lightly grease a 24 hole mini muffin tin with oil. Make sure you grease all the way up the sides.
- Sift the flour and baking powder together into a large bowl. Mix in the sugar.
- Add the egg and cooled hot chocolate, whisking as you go.
- Pour in the melted butter. Whisk again to create a smooth batter.
- Spoon 1 tbsp of batter into each hole of the muffin tin.
- Place the Nutella in a microwavable bowl, microwave for 30-40 seconds to soften it a little.
- Drop 1/4 tsp of Nutella into the centre of each muffin hole. I find it easier to spoon the softened Nutella into a piping bag first then pipe a penny sized disc onto the top of the batter.
- Using the tip of a cocktail stick, gently spread the edges of the Nutella outwards slightly. This encourages it to flatten onto the batter, so as the muffin is baking the Nutella sinks in to the centre a little, rather than remaining on the top. Just make sure you leave a rim of batter around the edge and don't be tempted to mix it too much or you'll lose its lovely gooey texture once baked.
- Bake in the oven for 10-12 minutes, until the pancake part is firm to touch.
- Leave to cool slightly, then remove from the muffin tin. You may need to very gently run a sharp knife around the edge to loosen the muffins.
- To enjoy them at their best, eat the Nutella Hot Chocolate Pancake Muffins whilst they are still warm.
Nutella Hot Chocolate Pancake Muffins Notes:
The hot chocolate obviously adds to the end result, so I recommend using a good quality drinking chocolate for maximum flavour. If you prefer to use cocoa powder, you may need to add extra caster sugar to sweeten the muffins up a little.
We are lucky enough to own a Hotel Chocolat Velvetiser, and when making the hot chocolate for this recipe, I've used a 35g sachet of either their Hazelnut Praline or 70% Classic flakes in 150ml of milk. Both have worked really well, with the hazelnut flavour perfectly complimenting the Nutella.
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