Preheat oven to 350°F. Spray mini muffin pans with cooking spray.

Unroll your pie crust and cut 2” circles. Press into the muffin pan. Re-roll as needed. You should be able to get about 18-22 mini crusts from one pie crust. Chill until filling is ready.

Whisk butter, sugar, cocoa powder, and egg until smooth. Whisk in extracts and coffee creamer. (The hazelnut extract is optional but adds extra hazelnut flavor.)

Place 1 tablespoon of filling in each crust. Top with a sprinkle of chopped hazelnuts. The chopped hazelnuts are optional because I know they are expensive, but totally worth it here. In a pinch you can use almonds instead.

Bake for 13-15 minutes until the crusts are slightly browned. The filling will puff up slightly as it bakes.

Cool completely before serving. Store in an airtight container for up to 3 days or freeze for up to one month.