Here’s a quick and easy recipe for mini cupcakes made with a favorite ingredient that everyone loves, Nutella! These little gems are rich in taste and so delicious. Enjoy!
If you like Nutella like I do, you’re going to love these mini cupcakes. It’s a quick and easy recipe to follow and these little gems come out tasting so delicious, you will want to pop a few. Great for edible gifts and travel so well. I bring these to potluck dinners and picnics. Instead of putting that lonely spoon into the jar of Nutella, scoop a cup out and make these little cupcakes!
For more yummy Nutella recipes, search Nutella and a bunch will pop up. For now, check these two out! “Simple Nutella Crumble Bars” http://pamsdailydish.com/simple-nutella-crumble-bars/
“Amazing Paleo Nutella” http://pamsdailydish.com/amazing-paleo-nutella/
Mini Nutella Cupcakes
Yields: 24 mini cupcakes
Nutrition: calories 83, fat 3.4 g, carbs 11 g, fiber .8 g, sugars 8.5 g, sodium 20. 7 mg, protein 1.8 g
Ingredients:
- 1 cup Nutella
- 2 Tbsp packed light brown sugar
- 2 eggs
- 1/2 cup plus 1 tbsp all purpose flour
- 1 tbsp unsweetened cocoa powder, I used Dutch processed for this recipe
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp sea or kosher salt
- 24 chocolate chips
Directions:
- Preheat oven to 325 degrees; line a mini muffin pan with paper or foil liners and lightly spray with cooking spray. Set aside.
- In a medium bowl add the Nutella, brown sugar, eggs and vanilla. Mix with a rubber spatula.
- Add flour, cocoa powder, baking powder and salt.
- Using a hand held mixer mix until well blended.
- Fill each mini muffin cup with batter. You will have enough for 24 mini muffins.
- Now place a chocolate chip in the middle of each muffin.
- Bake for about 10 to 15 minutes. Rotate the pan after 5 minutes and check after 10 minutes. You don’t want to over bake these.
- Take out when a toothpick comes out clean or with dry crumbs. Let cool on rack for about 15 minute then invert them onto the cooling rack.
Enjoy the deliciousness!!
