Splendid little nuggets of goodness. I mean ri-dic-u-lous! If you are a Nutella fan then these are for you!! Sylvie and I ate these right up. I’m hoping Nutella fan Cousin Daniel did too (sent him a package). If you are Nutella lover, try this recipe! Nutella, eggs, flour and salt make Nutella flavored magic. I paired these with caramelized bananas and some delicious ice cream and wow!!! I don’t have much else to say about these. They take only about 5 minutes to prepare, 10 minutes to cook and you’ve got a delicious treat. No mess, no fuss…these are truly a winner. Enjoy –
I doubled the batter to make 24 mini cupcakes. Below is just for 12. I imagine that they freeze well. Do not over bake! Oh, and if you do over bake, follow my friend Nora’s advice – she frosted the slightly overcooked cupcake with Nutella to add a little extra wetness and sprinkled with confectioners’ sugar. Pretty and a good idea regardless…
nutella fudge mini-cupcakes (barely adapted from Fine Cooking Cookies 2010 Magazine):
1/2 cup Nutella spread
1 large egg
5 tablespoons all purpose flour (look at baking tips for flour measuring)
1/8 teaspoon kosher salt, or a pinch
1/8th – 1/4 cup toasted hazelnuts (optional)
Nutella – to frost (optional)
*again, this makes only 12 mini muffins. double the batter to make 24.
Preheat the oven to 350 degrees and place the rack in the center of the oven. Line mini-muffin pans with paper liners.
In a medium bowl, whisk together the Nutella and the egg until smooth. Add the the flour and salt and mix until blended.
Spoon the batter into the prepped pans about 3/4’s full and then sprinkle with the toasted nuts if you are using.
Bake until a toothpick comes out with crumbs (wet and a little gooey) – about 8-12 minutes. Really try not to over bake. The beauty is in their wetness which will dry out if overcooked.
Let cool in pan for 5 minutes then remove and let cool on a rack. These are great served warm or room temp later on in the day.