- 4 store-bought chocolate muffins
- 1/2 cup (165g) chocolate hazelnut spread (such as Nutella)
- Cocoa powder, to dust
- 1/2 cup (75g) hazelnuts, roasted, skins removed, halved
- Pure (thin) cream, to serve
Preheat the oven to 200°C.
Cut the top off each muffin to create a flat surface and discard, then cut another 1cm-thick slice to use as a lid.
Use a teaspoon to hollow out the centre, then fill with chocolate spread. Replace the lid and invert onto a baking paper-lined baking tray, then bake for 7 minutes or until warmed through.
Dust with cocoa and serve immediately topped with the hazelnuts and cream.