4 Ingredient Chocolate Muffins

If you hadn't guessed already, my baking is totally experimental and I really enjoy testing different theories and recipes. When I found this recipe, it was amongst my research of gluten free baking recipes. However this recipe is totally golden and the result is amazing. When I found the recipe it was a 3 ingredient Muffin recipe, however I added an additional ingredient and quite frankly I am glad I did. This recipe is also very easy, and quick in terms of time, so if time is a lacking and you want a healthier cake then this one is for you. These muffins also have a bonus of being better for you than regular cake as the sugar is lower and there is no flour or gluten.

One thing t note about this recipe, is due to the lack of rising agents and flour in the recipe, therefore when you fill the cupcake cases to be baked you need to fill them 3/4 of the way up. The recipe only makes 8 Muffins, however you can always double the recipe if you need too.

Ingredients

1/2 cup Nutella

1/4 cup cocoa powder

4 eggs

100g dark chocolate chips

Method

1. Preheat your oven to 200oc and line a cupcake tin with 8 cases.
2. In a large mixing bowl, mix the eggs with an electric whisk for 2-3 minutes.
3. Gradually add the cocoa powder until smooth, then add the Nutella until well combined.
4. Pour into the cases. 3/4 of the way full.
5. Place in the oven and bake for 15 minutes, or until firm on top. 

These cupcakes are divine- but be careful not to over bake as they are gorgeously moist, but if over-baked they will be very dry.

Enjoy!