Drunken Morning – Coffee Liqueur Double Dark Chocolate Hazelnut Muffin

• 2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2/3 cup olive oil
• 3/4 cup dark brown sugar
• 1/4 cup white sugar
• 2 eggs
• 1/2 cup greek yogurt
• 1 cup coconut milk
• 250g dark chocolate, roughly chopped  
• 1/4 cup coffee liquor
• 1 cup hazelnuts, roughly chopped
• 2 tbsp white sugar (for sprinkling)

Instructions:

1. Preheat oven to 375F (190C). Grease a 12-cup muffin pan with olive oil or line it with muffin liners.
2. Prepare a double boiler. Carefully melt 100g dark chocolate with the double boiler the chocolate until smooth. Remove from heat and set aside.
3. In a bowl, sift in and combine well flour, cocoa powder, baking powder, baking soda, and salt.
4. In another bowl, whisk olive oil, sugar, eggs, Greek yogurt, coconut milk, and the melted chocolate until smooth.
5. Pour the dry flour mixture into the wet ingredients in three batches. Stir the batter gently with a spatula until everything is just incorporated. Stir in the remaining 150g dark chocolate and hazelnuts.
6. Fill the muffin tin ¾ full and sprinkle white sugar on each muffin cup.
7. Bake the muffins for 18-20 minutes, or until a toothpick inserted in the muffin’s centre comes out clean. Let cool in the pan for at least 10 minutes, before carefully removing them from the pan to cool completely on a rack.