Nutella Filled Chocolate Muffin

  • 230g plain flour
  • 170g caster sugar
  • 60g bitter coco powder
  • 1tsp baking powder
  • 1tsp baking soda
  • 2 eggs
  • 240ml milk
  • 2 tsp vanilla
  • 110g butter (softened)
  • Nutella


For the buttercream


  • 220g softened unsalted butter
  • 400g icing sugar
  • 2 tbsp milk
  • 2 tbsp cocoa powder




  • Preheat oven to 180 degrees
  • Scoop 8  thumb size balls of nutella and place in the freezer on greaseproof
  • Weigh all dry ingredients and wet ingredients separately
  • Whisk both the wet and dry mixture to ensure all ingredients are incorporated before mixing together
  • Add the wet ingredients to the dry and fold using a rubber spatula until all the dry ingredients have been mixed, leave to settle for 10 minutes
  • Place your muffin cases into your trays and scoop a small amount of mixture into 8 cases and place the frozen/ hardened balls of nutella on top before filling the cases three quarters of the way full with mixture
  • Cook for 20-24 minutes
  • Meanwhile make the buttercream by whisking the softened butter,icing sugar and cocoa powder together until stiff and well combined then beat in ½ a tbsp of milk until light and fluffy place in a piping bag in the fridge until ready to use  
  • Let muffins cool in the tin for 15-20 minutes before decorating with buttercream and maybe a few shavings of white chocolate.

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