Ingredients
1
teaspoon shortening
1
tablespoon Gold Medal™ all-purpose flour
1/3
cup semisweet chocolate chips
1
tablespoon vegetable oil
1
cup powdered sugar
3/4
cup fat-free egg product
1/3
cup hazelnut spread with cocoa
1/2
cup Gold Medal™ all-purpose flour
2
tablespoons powdered sugar
Preparation
Heat oven to 400° F. Lightly grease 12 regular-size muffin cups with shortening and lightly flour. In medium bowl, combine chocolate chips and oil. Microwave uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture is melted and smooth. Stir in 1 cup powdered sugar and the egg product with wire whisk until blended. Stir in hazelnut spread and flour. Spoon batter into muffin cups, filling each about 3/4 full.
Bake 9 minutes or until sides are firm (centers will be soft). Let stand 1 minute. Place serving platter upside down on muffin cups. Turn platter and muffin cups over; remove muffin cups. Sprinkle cakes with 2 tablespoons powdered sugar; serve warm.
