Using a chocolate cupcake packet mix, these muffins are stuffed with whole Ferrero Rochers for the ultimate easy-yet-indulgent dessert.

Ingredients:

• 100g dark chocolate melts
• 2 tbsp thickened cream
• 450g packet chocolate cupcake mix (see note)
• 8 Ferrero Rochers, unwrapped
• 30g (1/4 cup) hazelnuts, toasted, finely chopped
• Double cream or vanilla ice-cream, to serve (optional)

How to make it:

Step 1

Place the chocolate melts and cream in a small heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring occasionally, until the mixture is smooth. Set aside until the mixture has thickened slightly.

Step 2

Meanwhile, prepare the cupcake mixture following packet directions (but do not bake).

Step 3

Place 2 tablespoonfuls of cupcake mixture in each hole of the pie maker. Place a Ferrero Rocher in the centre of the mixture. Cover each with 1 tablespoonful of cupcake mixture. Turn the pie maker on and cook for 8 minutes or until the cake springs back when lightly touched. Transfer to a plate and keep warm. Repeat with the remaining mixture and Ferrero Rochers.

Step 4

Drizzle the chocolate mixture over the bombs and sprinkle with hazelnuts. Serve warm with cream or ice-cream, if using.

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