3 Ingredients Nutella Cuppy Cakes - Recipe

   I've been making more items for my shop update but you've seen many of those. Dessert is very necessary for me, so I have another dessert recipe that I discovered a few weeks ago. Nutella Cuppy Cakes, the original recipe calls for 1 more ingredient, that being chopped hazelnuts. We wanted soft texture, so we left those out. Also, the original recipe states that these are Nutella brownies, but they're not like brownies to me, the texture is more like moist cake. Don't get me wrong, these things are yummy and TOO easy to make. We have made them a few times and we never had to store any leftovers until last night. I saved one so I could take a picture and share it on the blog. The texture changed a lot, it wasn't that moist this morning, I'd say they were completely cake like. I think they are at their best when they're still warm from the oven.

Ingredients:

   -1/2 cup Nutella spread
   -1 large egg
   -5 tablespoons all purpose flour

Directions:

1. Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.
2. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
3. Spoon the batter into the prepared muffin tins (about 3/4 full).
4. 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.

Enjoy!

If you make them, please take a picture and share.