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3 ingredient nutella cupcakes

(6 ratings)
Recipe by
kim *
Boston, MA

Fudgy, 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!

(6 ratings)

Ingredients For 3 ingredient nutella cupcakes

  • 1 c
    nutella (divided)
  • 1 lg
  • 5 Tbsp
    all purpose flour
  • (4th optional ingredient) 3 tbs chopped hazelnuts for garnish.

How To Make 3 ingredient nutella cupcakes

  • 1
    Please 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: )
  • 2
    Heat oven to 350' Line 9-10 cups of a mini muffin pan w/foil liners (or about 5 reg size).
  • 3
    Mix 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.
  • 4
    Set 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: )

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