Death By Chocolate Discard Muffins

Ingredients

• 25g black cocoa powder

• 25g cacao powder

• 90g hot espresso or coffee

• 80g melted hot butter

• 60g plain yogurt or sour cream

• 80g milk

• 130g discard

• 180g sugar

• 2 eggs

• 20g vanilla extract

• 240g AP flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 8g salt

• Approximately 1c chocolate chips

• 1c Nutella

Directions

1. Pre heat your oven to 350.

2. In a large bowl we're going to bloom the powders so add the black cocoa powder and cacao powder. If you don't have black cocoa powder you can use all cacao powder. Pour in the hot espresso/coffee and the melted butter. Mix until incorporated and let bloom for about 5-10 min.

3. Once that is finished blooming we can go ahead and add the rest of the wet ingredients. Eggs, vanilla, milk, discard, sugar and yogurt or sour cream. Mix until combined.

4. Add in the flour, baking powder, baking soda, cinnamon and salt. Mix until fully incorporated.

5. Now that the batter is finished I like to sprinkle the chocolate chips on top so when I scoop my muffins they're evenly distributed.

6. Place your liners in your muffin tin. I like to skip every other spot to allow my muffin tops to expand without becoming crowded.

7. Use an ice cream scoop or spoon to fill each liner right to the top.

8. Bake the muffins 15-20 min or until you can stick a toothpick in the center and it comes out clean. You may see some chocolate from the chocolate chips but you shouldn't see batter.

9. Remove the muffins from the oven once they're finished cooking and let them cool.

10. While the muffins are cooling fill a piping bag or a ziplock bag with Nutella.

11. Once the muffins are cool use a butter knife to "drill out" a hole in the center of the muffin and fill with Nutella.

12. I like to add a cute little chocolate skull to mine. I just melt some chocolate and fill these molds.

13. Enjoy!