kim's StoryFudgy, 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 dimension to these. Just be sure to lightly toast them up in a pan with a little sugar. Then sprinkle them onto frosting once cooled. Adds a wonderful crunchy flavor and texture.
PS .. Also FANTASTIC sprinkled with coarse sea salt!
all purpose flour
(4th optional ingredient) 3 tbs chopped hazelnuts for garnish.
1Please 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: )
2Heat oven to 350'
Line 9-10 cups of a mini muffin pan w/foil liners (or about 5 reg size).
3Mix 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.
4Set 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: )