Ingredients
Cakes:
½ cup cake flour
½ teaspoon baking powder
1/8 teaspoon salt
5 tablespoons unsalted butter
1 (11.5-oz.) bag milk chocolate morsels, divided
1/3 cup Splenda brown sugar blend, packed
2 large eggs
1 teaspoon vanilla extract
1 cup blanched, ground, toasted hazelnuts
Topping:
¾ cup plus 1 tablespoon chocolate hazelnut spread
Decoration:
30 whole, blanched, toasted hazelnuts
Preparation
Heat oven to 350 degrees F. Line 30 miniature muffin cups with paper liners. Whisk together cake flour, baking powder and salt in small bowl; set aside. Place butter and 1 cup morsels in large glass bowl. Microwave on 50% power 1 minute; stir. Repeat and stir until most of chocolate is melted. Stir in Splenda until well combined. Stir in eggs and vanilla just until blended. Add cake flour mixture, hazelnuts and remaining morsels until mixed.
Fill muffin cups ¾ full. Bake 10-12 minutes or until toothpick in center is still moist but not runny. Do not over bake. Cool cakes in muffin tins on wire racks. Remove from tins and place on serving plate. Spread 1 ½ teaspoons chocolate hazelnut spread over each, then top with a whole hazelnut.
