These tasty little cakes only have four ingredients. Yes, four. You can whip these up in no time. Stir the four ingredients together, put them into a cupcake tin and bake for 10 minutes. They’re that easy!
These are perfect for when you need something sweet, but you don’t want to overdo it. They’re also perfect for small hands.
I found this recipe via a site that I love called foodgazing.com. It’s one of those sites that makes me drool every time I look at it. Photograph after photograph of beautiful, mouth-watering food. I often bring up the site for inspiration and boy was I inspired when I found this recipe.
The original recipe calls for chunks of bittersweet chocolate. I didn’t have any on hand, so I used mini chocolate chips. They worked perfectly.
Mini Nutella Cakes
Recipe from Photo a Day1/2 cup Nutella spread
1 large egg
5 tablespoons all purpose flour
1 ounce bittersweet chocolate, finely chopped (I didn’t have any, so I used mini chocolate chips)Preheat oven to 350 degrees. Line or grease mini cupcake/muffin pan.
Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended. Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped chocolate (or chocolate chips). Bake about 10 minutes. Set on a rack to cool completely.
Yield: 12 mini cakes
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One of my fav things, Nutella. How lovely to find it in a cupcake, and one so easy. Thnx for this
@tcmaryf: I hope you like them!
I found you on foodgawker… and I am happy to find this recipe, I will attempt it today and sure it sounds delicious..
thanks for sharing
MoOn: I hope you like these as much as I do. I’m going to make another batch today. They’re so easy and delicious.
My whole family loves nutella spread! I’m going to attempt it in a regular-sized cake-shape, hopefully it’ll work!
Debby – please let me know how it works as a regular-sized cake.
YUM !!! i have some nutella in the pantry. i think i’ll make them NOW !
Jules – I hope you like them. They’re incredibly easy to make and really tasty.
DONE…absolutly fabulous…soooo easy…sooo cute !!!
oh…and thank you for this killer recipe. a must for Xmas cookie trays
Aren’t they quick and easy? You can’t beat a recipe with 4 ingredients!
I made a double batch of these on Sunday and didn’t find them that easy. Whisking them was a workout and getting the sticky batter into the cupcake holders was tough. After 10 minutes they still looked raw so I left them in. Huge mistake because they were soo dry. Did you take them out still looking raw?
Lauren – I’m so sorry these didn’t work out for you. Mine definitely looked cooked after 10 minutes. They looked just like the picture. It’s strange – I didn’t find the batter difficult to mix them either. I’m not sure what happened to yours – I’ve made this recipe a number of times and have never had any trouble with it. Thanks for the comment, and again, sorry they didn’t work for you.
I just made these yesterday and I had a tough time with them too. After 10 minutes they were completely raw, so I left them in and they dried out like devil dogs (without the creme filling). Maybe taking them out at 10 minutes no matter what will do the trick. I also couldn’t get the paper off the ones that I used liners. I wonder what the trick is?
Maybe need to add baking powder? Or maybe there should be a self rising flour instead of all purpose flour ?