nutalla filled cupcakes
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.
prep time
15 Min
cook time
25 Min
method
---
yield
10 serving(s)
Ingredients
- 3 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup grapeseed oil or filippo berio extra light tasting olive oil ****not extra virgin-it's too heavy of an oil ****
- 1/2 cup honey
- 1 tablespoon vanilla extract/or coconut
- 1/2 cup coconut flour( i use gultenfree-let's do organic)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- FOR THE FILLING
- 1/2 cup nutella
- OPTIONAL- FOR THE TOPPING
- 1/2-1 tablespoon powdered sugar
How To Make nutalla filled cupcakes
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Step 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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Step 22.Pulse in coconut flour, salt and baking soda- 10 seconds maximum
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Step 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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Step 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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Step 5Spoon the rest of batter over the Nutella to cover
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Step 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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Step 7Optional- spinkle each with a scant amount of powdered sugar. ENJOY
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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