NJ
nicole justoServings:
12 small or 6 standard size muffins
Prep time:
00:08
Cook time:
00:12
Hazelnut & Pistachio Covered Chocolate Muffins
Ingredients
- 1 Cooggies Chocolate Cake & Muffin Pouch
- 4 eggs
- ½ cup oil of your choice (we love coconut oil)
- 6 oz water
Frosting: - 2 eggs whites
- 1/2 cup powdered sugar
- 1 tbl soft hazelnut spread
- crushed pistachios as desired
Instructions
- Pre-heat oven to 350 degrees
- Follow muffin instructions as stated on the pouch
- Beat 2 egg whites until hard consistency
- Add 1/2 cup powdered sugar, continue beating until peaks form
- Fold in 1 Tbl soft hazelnut spread
- Frost cupcakes, add crushed pistachios on top!
