nutalla filled cupcakes
(1 rating)
These are fantastic and don't last too long- You cann also experiment with any jam of jelly you like- I sometimes add orange marmelade to the nutella and then bake.
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(1 rating)
yield
10 serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For nutalla filled cupcakes
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3 lgeggs
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1/2 cunsweetened applesauce
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1/2 cgrapeseed oil or filippo berio extra light tasting olive oil ****not extra virgin-it's too heavy of an oil ****
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1/2 choney
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1 Tbspvanilla extract/or coconut
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1/2 ccoconut flour( i use gultenfree-let's do organic)
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1/2 tspsalt
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1/4 tspbaking soda
- FOR THE FILLING
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1/2 cnutella
- OPTIONAL- FOR THE TOPPING
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1/2-1 Tbsppowdered sugar
How To Make nutalla filled cupcakes
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11.In a food processor combine eggs, apple sauce, grape seed oil/(or)extal light tasting olive oil, honey and vanilla and pulse together
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22.Pulse in coconut flour, salt and baking soda- 10 seconds maximum
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33.Let the batter to sit and thicken just a bit, meanwhile, spray 10 of the 12 muffin cups in the tin with cooking spray or line with cupcake liners
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44. Spoon 1/4 cup cupcake batter into each then spoon 1 heaping teaspoon of Nutella mixture (on top of batter)
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5Spoon the rest of batter over the Nutella to cover
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6Bake at 350° for about 22 minutes until golden. Remove from oven and allow to cool 10-15 minutes-- *My kids can't wait for these---
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7Optional- spinkle each with a scant amount of powdered sugar. ENJOY
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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