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.

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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.

Course Dessert
Dessert Type Cupcakes
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 9 mini cupcakes
Calories 135 kcal
Author Elizabeth LaBau

Ingredients

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

Instructions

  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.

Recipe Notes

adapted from Savory Sweet Life