If you ever tried Nutella, then you already know how delectable and addictive this is. To some of you who are not familiar with, it's the brand name of a hazelnut chocolate spread. There is not a single morning that we don't have Nutella in our breakfast table. My dear hubby, who was born and raised in Europe introduced it to me since the day we got married. If I could eat rice every morning for breakfast , Nutella and bread will be for him. This is something very popular in his country (France), and being familiar with growing up. After years of living together, sad to say I finally adapted to eat "his" breakfast over mine, although I have not completely abandoned my rice and most likely won't, but there's something about this delicious goodness that makes us excited for breakfast every morning, even for our little Sweetpea. It's so good over toasted English Muffins (which we make our own versus store-bought) or sliced bread.
I found this delightful Nutella dessert online and showed to dear hubby. Sure enough, he jumped into the idea of making the dessert. This is one of the easiest dessert I've ever made. Only three ingredients needed. If you have a Nutella-lover family, make sure to double the recipe as it flies off the table quick!
Ingredients
1 cup Nutella (divided in half)
1 large egg
5 Tbsp all purpose flour
(4th optional ingredient) Sea Salt for the top (we used sprinkles, Sweetpea's favorite garnish)
Directions
Heat oven to 350'
Line 9-10 cups of a mini muffin pan with liners (or about 5 reg size if you don't have a mini pan)
Mix together 1/2 cup of the Nutella & egg & whisk until smooth. Add flour and whisk until well blended.
Spoon batter into the muffin cups & bake until toothpick comes out pretty clean (about 11 to 12 minutes)
Let cool
Warm remaining Nutella 15-20 seconds in microwave until warm & soft.
Dip tops of cupcakes into the Nutella & sprinkle with salt if desired.
Recipe Courtesy: Six Sisters Stuff
Yield: 10-11 Mini Cupcakes
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