I will write again here ingredients . 1/2 stack. boiling water • 6 tablespoons good unsweetened powder cocoa • 1/4 Cup. milk • 1/2 tsp vanilla extract • 1 tbsp hazelnut extract (I substituted almond) • 113g butter, softened • 2/3 stack. brown sugar • 1/3 Stak. ordinary white sugar • 2 eggs • 1 Cup. flour • 1/2 teaspoon baking soda • 1/4 tsp salt the words of the author. In a bowl, mix boiling water, cocoa, milk, vanilla extract and hazelnut extract.

In another bowl, beat the butter and both sugars until fluffy. [i]I had peanut butter. ;-) [/i]

One by one add the eggs, whisking well after each addition.

In a separate bowl mix the flour, soda and salt, add stages to the egg-oil mass,

Alternating with hot liquid with cocoa (to start and finish with the flour mass).

Fill tins slightly above half capacity, not to pour to the brim, as well as they rise in the oven (if the molds for muffins, silicone, covered with a special paper for muffins-Baipakov). Bake 18 minutes at 350F-175*C, or until tender. Cool.

[b]Chocolate filler with hazelnuts [/b] the mixture can be substituted with Nutella, which I did. And for those who do not have Nutella at hand, I offer the following option. • 1 stack. heavy cream • 1 Cup. chocolate chips (preferably dark chocolate) • 2 tsp of hazelnut extract, bring to boil cream, but do not boil. Pour the chocolate chips and leave, without disturbing, for 5 minutes. Add extract. Mix well. Cool. In each muffine cut a hole, fill with Nutella, or nut mixture. Close back cut out hats.

[b]Chocolate Ganache[/b] • 1/2 stack. heavy cream • 220 gr. good chocolate chips • 1 Cup chopped hazelnuts, pre-toasted in the oven and peeled.

Bring to the boil the cream, but do not boil. Pour them chocolate chips and leave, without disturbing, for 5 minutes. Stir well until a homogeneous mass,

Add the ground nuts (if you decorate from the nozzle to break through the grinder (small). Spread on each muffin chocolate ganache.