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: )
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love