Nutella Fudge Cupcakes Recipes

NUTELLA® FUDGE COOKIES

Stuff your face with deliciousness! I made these for a friend's birthday party and they were a huge hit. There were only four of us and they were gone in seconds! For a different taste, sprinkle salt over cookies when cooled.

Provided by dollopingditz

Categories Desserts Cookies Drop Cookie Recipes

Time 30m

Yield 15

Number Of Ingredients 5

Nutella® Fudge Cookies image

Steps:

Combine chocolate hazelnut-spread, peanut butter chips, flour, egg, and brown sugar in a mixing bowl; beat with an electric mixer until smooth. Place dough in the freezer for 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Roll dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.
Bake in the preheated oven until the edges begin to firm up, 8 to 10 minutes. Remove from the oven and cool on the baking sheet until the cookies are set, then remove to a wire rack to cool completely.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 19.1 g, Cholesterol 10.9 mg, Fat 7.4 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 2.9 g, Sodium 40.5 mg, Sugar 14.2 g

Ingredients

1 cup chocolate-hazelnut spread (such as Nutella®)
½ cup peanut butter chips
½ cup all-purpose flour
1 egg
2 tablespoons brown sugar

FUDGY NUTELLA® MUG CAKE

I created this recipe for a somewhat healthier version of an easy Nutella® mug cake so I wouldn't use so much Nutella®. Let it rest for 2 to 4 minutes after cooking, but enjoy it warm.

Provided by Sarah

Categories Desserts Chocolate Dessert Recipes

Time 12m

Yield 1

Number Of Ingredients 7

Fudgy Nutella® Mug Cake image

Steps:

Stir all-purpose flour, coconut flour, cocoa powder and baking powder together in a small bowl; add 3 tablespoons almond milk, vanilla extract, Nutella® and 1/2 tablespoon milk, respectively, stirring between each addition until you finally have a smooth batter. Transfer batter to mug.
Cook in microwave for 1 minute. Allow to rest for about 5 seconds and continue cooking until a toothpick inserted in the center comes out clean, about 30 seconds more.
Let cake cool for 2 to 4 minutes.

Nutrition Facts : Calories 330 calories, Carbohydrate 45.8 g, Fat 15 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 203.4 mg, Sugar 27.5 g

Ingredients

2 tablespoons all-purpose flour
2 tablespoons coconut flour
1 tablespoon cocoa powder
¼ teaspoon baking powder
3 ½ tablespoons almond milk, divided
½ teaspoon vanilla extract
3 tablespoons chocolate-hazelnut spread (such as Nutella®)

NUTELLA FUDGE CUPCAKES

Make and share this Nutella Fudge Cupcakes recipe from Food.com.

Provided by KathyP53

Categories Dessert

Time 22m

Yield 12 mini cupcakes

Number Of Ingredients 4

Nutella Fudge Cupcakes image

Steps:

Preheat oven to 350 degrees.
Line 12 cup mini-muffin pan with mini cupcake liners.
Whisk Nutella and egg together in medium bowl until smooth. Add flour and blend well.
Fill prepared cupcake liners 3/4 full with batter and sprinkle chopped nuts on top.
Bake 11-12 minutes. Cupcakes will appear underdone. Cool completely on rack. Store at room temperature for up to 3 days.

Nutrition Facts : Calories 101.7, Fat 5.8, SaturatedFat 3.8, Cholesterol 15.5, Sodium 11, Carbohydrate 10.6, Fiber 1, Sugar 6.8, Protein 1.9

Ingredients

1/2 cup nutella, spread
1 large egg
5 tablespoons unbleached all-purpose flour
1/4 cup hazelnuts, chopped

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#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #5-ingredients-or-less #cupcakes #desserts #american #easy #dinner-party #heirloom-historical #holiday-event #kid-friendly #cakes #chocolate #nuts #dietary #low-sodium #low-in-something

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