I was in a Nutella mood and decided to surf around for an easy but yummy Nutella Cupcake recipe. Boy, did I hit the jackpot!
These mini cupcakes were perfect.
Four-Ingredient Nutella Cupcakes
adapted from Savory Sweet Life
yields 9 mini cupcakes
1 cup Nutella spread, divided use
1 large egg
5 tablespoons all=purpose flour
2 tbsp cup chopped hazelnuts
1. Heat the oven to 350 degrees. Line 9 cups of a mini muffin pan with paper or foil liners.
2. Put 1/2 cup of the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
3. Spoon the batter into the prepared muffin tins (about 3/4 full) and bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Don't overbake!
4. Set on a rack to cool completely. Once cool, warm the remaining 1/2 cup of Nutella in a small bowl in the microwave just until warm and fluid, about 15-25 seconds. Dip the tops of each cupcake in the Nutella, so that it's completely coated. (You will have extra Nutella left over. I trust you can find something to do with this.) Sprinkle the tops of the cupcakes with the chopped hazelnuts. These keep for up to 3-4 days in an airtight container at room temperature.
Hurry, go bake these and ENJOY!!