Step 1

Preheat oven to 350°F (180°C)

Step 2

In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.

Step 3

In a medium bowl, whisk together sugar, eggs, butter, sour cream and liqueur until well blended.

Step 4

Add the egg mixture to the flour mixture and stir until just blended.

Step 5

Divide half the batter equally among prepared muffin cups. Spoon 2 tsp (10 mL) of the chocolate-hazelnut spread in the center of each cup of batter. Top with the remaining batter.

Step 6

Bake in preheated oven for 21 to 25 minutes or until tops are firm and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.