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.


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