Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup vegetable oil
  • 2 large eggs
  • ⅔ cup sour cream
  • ½ cup milk
  • 1 tsp vanilla extract
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 cups semi-sweet chocolate chips (divided)
  • ¾ cup chopped hazelnuts

Instruction

  • Preheat oven to 375°F.
  • Line 18 muffin cups with cupcake liners; set muffin tins aside.
  • Using a large bowl, whisk together flour, cocoa powder, baking soda and salt; set bowl aside.
  • In a separate bowl, whisk together vegetable oil, eggs, sour cream, milk, vanilla extract, granulated sugar and brown sugar.
  • Pour wet mixture into dry mixture; fold until just combined.
  • Carefully fold in 1 cup of chocolate chips.
  • Spoon batter into muffin cups, filling each cup ⅔-¾ full.
  • Sprinkle tops of muffins with ½ cup of chocolate chips and chopped hazelnuts.
  • Bake for 18-20 minutes, or until a toothpick inserted into center of a muffin comes out mostly clean.
  • Meanwhile, use a microwave or double boiler to melt the remaining ½ cup of chocolate chips. (Note: If microwaving, add 1 Tbsp of milk to the bowl.)
  • Transfer melted chocolate into a piping bag (or a sandwich bag with one corner snipped off).
  • Once muffins have been removed from oven, drizzle tops with melted chocolate.