After my disastrous kohlrabi meal, I needed fast redemption. After the kids were in bed, we queued up How to Train a Dragon and I made Nutella Mini-Cupcakes for Curtis and I.
All was better in the world. These couldn't be easier and are great for an after-the-kids-are-in-bed-and-I-desperately-need-chocolate snack. If you are short on time, skip the hazelnuts on top.
This makes 12 itsy bitsy cupcakes which will serve 2 - 4, depending on how much self-restraint you have.
Nutella Mini-Cupcakes
from Fine Cooking Cookies Special Holiday Edition
1/2 c Nutella spread
1 large egg
5 T flour
1/4 c hazelnuts, roasted and chopped (optional)
In a medium bowl, whisk the Nutella and egg until smooth. Add the flour and stir until blended. Spoon batter into a 12-cup mini muffin pan lined with paper liners. Sprinkle with roasted, chopped hazelnuts if desired. Bake in a preheated 350 degrees oven for 11 - 12 minutes or until a pick comes out with wet, gooey crumbs (be careful not to overbake). Wait until they are cool enough to handle and enjoy!
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