Nutella Fudge Cupcakes

One word….


Now, that I got your attention, this recipe you are about to witness is hands down one of the easiest things I’ve baked.  It literally only has 3 ingredients and you make it all in one bowl.  What can be better than that, well besides the fact that it has Nutella in it.




Nutella Fudge Cupcakes

recipe adapted from fine cooking


1/2 cup Nutella spread

1 large egg

5 tablespoons unbleached all-purpose flour


Preheat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.

In a medium bowl, whisk the Nutella and egg until smooth and well blended. Add the flour and whisk until blended.

Spoon the batter into the prepared muffin tins (3/4 full) and bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely.

 *The original recipe calls for chopped hazelnuts sprinkled on top right before baking, but I chose to leave the nuts out and topped the cupcakes with fresh whipped cream and a half of a Ferrero Rocher. 


6 Responses to “Nutella Fudge Cupcakes”

  1. 1

    Lori — October 24, 2010 @ 9:44 pm

    Love this. Love the colors here brown and blue and gold. Love the cupcake ingredients and its simplicity. Beautiful.

  2. 2

    Caitlin — October 24, 2010 @ 9:47 pm

    What an interesting cupcake recipe! I’m intrigued. I want to know more about how the cake actually come out… I guess i’m going to have to find out on my own!

  3. 3

    Maytina — October 24, 2010 @ 11:59 pm

    Be still, my heart. This has been added to (the top of) my must do list. Who tops a cupcake with a Ferrero Rocher?? I love it!

  4. 4

    Joy — October 25, 2010 @ 12:24 pm

    NOM! I made a batch and topped them with cool whip and raspberries 🙂

  5. 5

    Dina — October 25, 2010 @ 8:48 pm

    oh that’s indulgence!

  6. 6

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