Hazelnut & Pistachio Covered Chocolate Muffins


Serving 12 small or 6 standard size muffins

Prep Time 8 minute

Cook Time 12-15 minutes


1 Cooggies Chocolate Cake & Muffin Pouch

4 eggs

½ cup oil of your choice (we love coconut oil)

6 oz water.

1) Pre-heat oven to 350 degrees

2) Follow muffin instructions as stated on the pouch


2 eggs whites

1/2 cup powdered sugar

1 tbl soft hazelnut spread

crushed pistachios as desired

1) 2 egg whites beaten until hard consistency

2) Add 1/2 cup powdered sugar, continue beating until peaks form

3) Fold in 1 Tbl soft hazelnut spread

4) Frost cupcakes, add crushed pistachios on top!

Enjoy :)


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