Who doesn’t like Nutella, all chocolately and hazelnut buttery? These keep well, so they can be made ahead, and do not require refrigeration, so they are a perfect choice for a picnic!
- 3/4 cup Nutella 225 g
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup flour
- ¼ cup hazelnuts chopped
Position the oven rack in center of the oven. Preheat oven to 350°F. Line a 12-cup mini muffin tin with paper liners.
In a medium bowl, beat Nutella at medium high speed until smooth and fluffy. Add egg and vanilla, beat two minutes more. Sift flour over mixture, whisk to blend well. Beat 20 seconds longer. Spoon the batter into prepared muffin tins (about ¾ full) and sprinkle with the hazelnuts. Bake until a pick comes out with wet, gooey crumbs, 12-14 minutes. Set on a rack to cool completely. Cover and store at room temperature up to three days.
Yield: 12 mini cupcakes.