Ummm, what?!? Only THREE ingredients for these yummy bites of goodness! So easy and quick! Top with whipped cream and you have yourself the perfect little dessert! I also made some for my hubby with gluten-free flour and he said they were good too. They are best straight out of the oven, but you can also pop them in the microwave the next day for like 10 seconds and they are still quite good.
Nutella Cuppy Cakes
Yields 12 mini muffins
Ingredients:
- 1/2 cup Nutella spread
- 1 large egg
- 5 tablespoons all purpose flour
Directions:
- Heat the oven to 350 degrees (180 C). Line a 12-cup mini muffin pan with paper or foil liners.
- 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).
- Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Let them cool for at least 5 minutes. Serve immediately or cover and store at room temperature for up to 3 days.
I'm so happy you and your husband liked them! Thank you very much for sharing your pictures and experience. Have an awesome day!
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