Super-easy and fast, these moist and chocolatey nutella cupcakes have only three ingredients. This simple recipe also includes directions for a gluten-free version.
Recently, I’ve seen Nutella brownies/bites/cupcakes all over the web. They looked too good to be true – easy, quick, and potentially delicious. I thought it would be a fun baking activity to do with my daughter Kipper. I figured out a recipe, and we were all set.
Nutella – addictive stuff!
Kipper hadn’t had Nutella before, but was apparently hooked from her first lick. I’m sure there’s something addictive in there! We rustled up a batch in next to no time, and they were everything the internet had promised – moist, chocolatey, and delicious Nutella cupcakes.
Birthday cupcakes
Once Kipper and I had got the proof of concept batch cooked and thoroughly tested, I set about making a mega-batch of Nutella cupcakes for DH to take to work for his birthday. With only 3 ingredients, this recipe should be a doddle to scale up, right?
Apparently though, I can’t count. The mixture looked too runny and I realised I’d put too many eggs in. There wasn’t any spare Nutella. I began to panic. I added more flour while kicking myself and gnashing my teeth. Once the mixture looked about right, I scooped it into the papers and carried on regardless. Any cupcakes were better than no cupcakes, right?!
The proof of the pudding, er, cupcake…
The resulting Nutella cupcakes, while a bit paler than the originals, and a touch drier than the first batch, tasted absolutely fine! So we can be assured that this recipe is fairly tolerant, and accuracy is not essential when measuring out the ingredients. Phew!
Gluten-free Nutella cupcakes
A couple of DH’s colleagues are coeliac, so I made a gluten-free version of the Nutella cupcakes simply by substituting Dove’s Farm gluten-free flour for the self-raising flour. I had intended to add some baking powder, but only realised I’d forgotten as I was scooping the last dollop into its paper case. They didn’t rise as much as the gluten-y ones, but were still yummy. Dove’s Farm also make a gluten-free self-raising flour so I’ll give that a go next time.
Kipper has been angling for more Nutella, and more Nutella cupcakes, ever since. I daren’t leave her and the cupcakes alone in the same room. I may have to eat the rest of the boxful myself later, just to save her from them. There’s nothing I won’t do for my daughter!
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📖 Recipe
Nutella cupcakes – 3 ingredients!
Ingredients
- 150 g nutella
- 1 egg
- 60 g self-raising flour (for gluten-free, see note)
Instructions
- Preheat the oven to 180°C (350°F). Line a cupcake tin with paper/silicon cases.
- 150 g (1 cup) nutella, 1 egg, 60 g (½ cups) self-raising flourMix the nutella, egg and flour till thoroughly combined. Divide between 8 cupcake cases – they should be about two-thirds full.
- Bake for around 15 minutes, until a toothpick inserted in the centre comes out clean.
- Cool on a wire rack. Eat and enjoy!
Notes
Nutrition
More delicious Nutella recipes
If you’re after more ways to use up Nutella, how about luxurious Nutella bread pudding, easy Nutella shortbread, or no-bake crispy Nutella bites. Or take a look at my Nutella board on Pinterest for even more inspiration!
Elaine Livingstone
different, need to give these a go
Helen Sims-Williams
Holy hell, they look amaze.
FFF
Thanks!!