- 2 tbsp unsweetened dutch processed cocoa powder
- 1/2 tsp baking powder
- 1 extra-large egg
- 1/4 cup unsweetened applesauce
- 1/2 cup Nutella spread
Preheat oven to 350ºF and line mini muffin pan with liners (I highly recommend you use liners rather than trying to bake directly in the pan. Because the muffins are very delicate, they are hard to remove if baked directly in the pan).
Combine all ingredients into a large mixing bowl. Mix with a whisk until batter is smooth.
Fill mini muffin molds 2/3 full. Bake for about 10 minutes or until a toothpick inserted comes out clean and top of muffins are no longer wet. If you gently press the surface of the muffins, your finger should not sink in. Because mini muffin pans do vary slightly in size and capacity, your muffins may finish baking a little faster or slower than 10 minutes.