Four-Ingredient Nutella Cupcakes

Just when you thought Nutella couldn’t get awesomer, someone comes along with the idea of making cupcakes out of it. But not just any cupcakes–four-ingredient cupcakes.

To be honest, I think these are actually even three-ingredient cupcakes, because one of the ingredients (chopped hazelnuts) is a garnish and could easily be omitted with no hard feelings. So the equation is really something like this:

Nutella + 1 egg + a few spoonfuls of flour + 11 minutes in the oven = CUPCAKE PERFECTION

I know, I had my doubts too. I was mostly worried that they would turn out to be rubbery, in the way that so many fishy pseudo-cupcakes often are. But they were actually moist and fudgy–denser than many cupcakes, but in a good way. These may be small, but they have a lot of flavor from the Nutella “frosting” and crushed hazelnuts on top.

I actually feel a little bad sharing this recipe, because I think it could be dangerous. Delicious cupcakes in 12 minutes with only 4 ingredients? THAT is a recipe that could do some serious damage. But, the upcoming World Nutella Day leaves me no choice. I apologize in advance.

Four-Ingredient Nutella Cupcakes
adapted from Savory Sweet Life
yields 9 mini cupcakes


Print this Recipe!

1 cup Nutella spread, divided use
1 large egg
5 tablespoons all=purpose flour
2 tbsp cup chopped hazelnuts

1. Heat the oven to 350 degrees. Line 9 cups of a mini muffin pan with paper or foil liners.

2. Put 1/2 cup of the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.

3. Spoon the batter into the prepared muffin tins (about 3/4 full) and bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Don’t overbake!

4. Set on a rack to cool completely. Once cool, warm the remaining 1/2 cup of Nutella in a small bowl in the microwave just until warm and fluid, about 15-25 seconds. Dip the tops of each cupcake in the Nutella, so that it’s completely coated. (You will have extra Nutella left over. I trust you can find something to do with this.) Sprinkle the tops of the cupcakes with the chopped hazelnuts. These keep for up to 3-4 days in an airtight container at room temperature.

14 Responses to Four-Ingredient Nutella Cupcakes
  1. Coupons for Medifast says:

    What cute little cupcakes, love the nutella, thanks so much, can't believe how easy these are going to be. thanks!
    Have a great weekend.

  2. tisthefood says:

    Oh my. How truly dangerous!

  3. Katrina says:

    Oh my, I was just wondering what I could make tomorrow for the big day. How easy and yummy!
    I recently posted Nutella Truffle Chocolate Chip Cookies–to die for.

  4. Jill - Cupcake Kid Cafe says:

    What a great idea! My daughter loves Nutella so these should be a big hit! Thanks for sharing!!!

  5. Leslie says:

    Mmm, these look delicious so easy. Happy World Nutella Day!

  6. Nonaquilts says:

    Too good and Costco sells Nutella in a double jar pack for less than $9. Can't wait to take these to school for Valentine's Day. Instead of using hazel nuts for garnishing, I put a little buttercream star on top. Really looks sweet.

  7. VeggieGirl says:

    LOVE LOVE LOVE this recipe!!! Thank you so much for sharing it!!!

  8. Anonymous says:

    Does it really work? Without any baking powder?

  9. Runeatrepeat says:

    Adore easy recipes like this!

  10. Avanika [YumsiliciousBakes] says:

    So now I'm only 3 ingredients away from having such a treat. There goes the diet :(

  11. Susan says:

    They keep 3-4 days? Um, not in my house!!!!!!!

  12. Clare says:

    Wow. I just made these. Incredible. I tasted the batter as I was putting them in cases and wanted to make more immediately. I used crushed almonds instead of hazelnuts since I didn't have any and they were just as good =)

  13. Anonymous says:

    you are a god.

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