3 INGREDIENT NUTELLA CUPCAKES
Fudgy, moist & delicious!! A recipe this quick and delicious is DANGEROUS. Keep a jar of Nutella in the house and your only a few minutes away from these rich wonderful cupcakes. After recently making these for a friend as a gift this week, I highly recommend the addition of the 4th ingred (hazelnuts). They add a wonderful...
Provided by kim *
Categories Other Desserts
Number Of Ingredients 4
Steps:
- 1. Please Note: I have also used a mixture of cake flour & self rising flour ... and prefer that ... as they turn out larger, and less dense. The All-purpose flour will produce more of a brownie textured cupcake. So use whatever you prefer. It's ALL good: )
- 2. Heat oven to 350' Line 9-10 cups of a mini muffin pan w/foil liners (or about 5 reg size).
- 3. Mix together 1/2 cup of the Nutella & egg & whisk until smooth. Add flour and whisk until well blended. Spoon batter into prepared muffin cups & bake until toothpick comes out with wet gooey crumbs (about 11 minutes) DO NOT OVERBAKE.
- 4. Set out on rack & cool completely. Warm remaining Nutella 15-20 sec's in micro till warm & fluid. Dip tops of cupcakes into Nutella & sprinkle w/chopped toasted sweetened hazelnuts & coarse sea salt if desired. Grab a spoon and eat remaining nutella ... ok scratch that part; } (But that's what I do: )
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