Sunday, November 7, 2010

Nutella Fudgy Mini Cupcakes

Have you ever feel like you have not much time but you have guest coming or even craving to have that chocolatey taste suddenly?

You just need to bake something fast,with the easiest ingredients in your kitchen and eat it while its hot. Your guest will definitely be impressed with the amount of time you have took to pull out this dessert.
I bought The best of Fine Cooking magazine and found this awesome recipe. With just 4 basic ingredients, any kid would know how to make this too. 

I love to bake this in the morning and bring it to office for breakfast. My colleagues loved it.

Again, it's hard to believe that just four ingredients bake up into these tasty bites.

Nutella Fudge Cupcakes
(Yields 12 brownies or 24 minis )

1/2 cup Nutella Spread
1 large egg
5 tbs. All purpose flour
1/4 cup hazelnuts, chopped

Positon a rack in the center of the oven and heat the oven 350 degrees F (175 degrees C). 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 muffn tins ( about 3/4 full ) and sprinkle with the chopped hazelnuts. I use chocolate rice or chocolate chips for kids.

Bake until a pick comes out with wet, gooey crumbs, 11 to 12 mins. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for upto 3 days. 

Available in many supermarkets, Nutella is a brand of creamy chocolate-hazelnut spread whose flavor is similar to that of gianduia, the hazelnut-flavored chocolate from Peidmont region of Italy. Italian children enjoy Nutella spread on a slice of crusty bread. But it's also great when you need a chocolate filling in a pinch.

So am I in love with Nutella already?
yes i do..

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