Loaded brownie muffins

Preheat an oven to 170⁰C (150⁰C fan).

Melt the butter and chocolate together, add in the coffee, stir and set aside to cool slightly.

In a cake mixer on medium-high speed, whisk the eggs and sugar for 5 minutes or until thick and creamy.

Pour the slightly cooled chocolate mixture into the egg mixture and fold gently.

Sift in the flour and cocoa and gently fold with a metal spoon. Add the stuffing items and gently fold again.

Spoon the batter into muffin cases, add spoonfuls of Lotus Biscoff spread (or caramel) and top with batter.

Bake for 25-30 minutes, be sure not to over-bake – you want a nice fudgy texture.

Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Reprinted with permission from Sadie’s Bubble of Yum. Follow on Instagram.