Here is another…
Now, that I got your attention, this recipe you are about to witness is hands down one of the easiest things I’ve baked. It literally only has 3 ingredients and you make it all in one bowl. What can be better than that, well besides the fact that it has Nutella in it.
Nutella Fudge Cupcakes Recipe
1/2 cup Nutella spread
1 large egg
5 tablespoons unbleached all-purpose flour
Preheat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.
In a medium bowl, whisk the Nutella and egg until smooth and well blended. Add the flour and whisk until blended.
Spoon the batter into the prepared muffin tins (3/4 full) and bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely.
*The original recipe calls for chopped hazelnuts sprinkled on top right before baking, but I chose to leave the nuts out and topped the cupcakes with fresh whipped cream and a half of a Ferrero Rocher.
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