Scoop a heaping tablespoon of Nutella onto a wax-paper-lined baking sheet. Spread 12 dollops on a cookie sheet. Freeze until solid in 1 hour.
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Sift the cocoa powder, baking powder, baking soda, and flour together in a big bowl. Put the sugar and salt in. Put away.
2
Butter that has been melted, sour cream, vanilla extract, eggs, and buttermilk should be combined in a small basin.
3
Stir the wet ingredients into the dry ones with a rubber spatula until barely mixed. Avoid overmixing! Let sit covered for 30 minutes.
4
Heat the oven to 400°F. Use muffin liners in a 12-cup pan. ONLY adding batter to every other muffin cup will give you more domed muffin tops.
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Scoop 1 dollop of muffin batter into each muffin liner using a tiny cookie scoop. Firmly press a frozen Nutella drop into the batter. Put more muffin batter on top. Spread evenly.
6
Scoop 1 dollop of muffin batter into each muffin liner using a tiny cookie scoop. Firmly press a frozen Nutella drop into the batter. Put more muffin batter on top. Spread evenly.
7
Bake at 400°F for 6 minutes. Bake for 10 more minutes at 350°F.Place the muffins on a cooling rack after 10 minutes in the heated pan.
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