80g |
SCS Salted Butter |
256g |
Sunshine Self-Raising Flour (sifted) |
30g |
Cocoa Powder (sifted) |
56g |
SIS Caster Sugar |
50g |
SIS Soft Brown Sugar |
160ml |
Milk |
1 |
Egg |
1 tsp |
Vanilla Extract |
152g |
Nutella (adjust to taste) |
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1. |
Preheat oven to 210℃. |
2. |
Grease the muffin tray with butter. |
3. |
Cream the butter and sugars together. |
4. |
Mix in the egg, vanilla extract, milk, flour and cocoa powder until just combined. |
5. |
Fill the muffin tin with one tablespoon of batter in each cavity. Then drop a heaping teaspoon of Nutella in the center (be generous; it’s worth it!), and top it up with more batter until each cavity is 2/3 full. |
6. |
Bake at 210℃ for 6 mins, then at 180℃ for 7 – 9 minutes. |
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