Super Yummy Nutella Cupcakes

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!!

Wordless Wednesday~ Devin and Lexi Loving the Whoopie Pie Filling Beaters

Devin's Big Idea

Saturday evening Devin had the "Big Idea" to make Juice Pops. (I think he got this from the Agent Oso television show on the Disney Channel.) We talked about it at dinner. Devin said that we needed juice, toothpicks, and cups. Erick and I also decided that we would need plastic wrap to help secure the toothpick in place. Immediately following dinner we got to work.
About 2 minutes after the pops were in the freezer Devin wanted to know if they were ready. At that point I promised him that he could have one of the juice pops for breakfast! (They were pure apple or orange juice!) Operation Juice Pops...success!