Nutella Fudge Cupcakes

One word….

NUTELLA!!

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.

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Nutella Fudge Cupcakes

recipe adapted from fine cooking

Ingredients:

1/2 cup Nutella spread

1 large egg

5 tablespoons unbleached all-purpose flour

Directions:

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. 

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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

    Whip it Good for National Whipped Cream Day! | Yummly — January 5, 2012 @ 5:00 pm

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