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How to Make Nutella Fudge Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup mini-muffin pan with mini cupcake liners.
- In a medium bowl, whisk together 1/2 cup Nutella and 1 large egg until completely smooth.
- Add 1/2 cup all-purpose flour and gently blend until just combined. Do not overmix.
- Fill prepared cupcake liners 3/4 full with batter.
- Sprinkle 1/4 cup chopped nuts (e.g., hazelnuts, walnuts) over the top of each cupcake.
- Bake for 11-12 minutes, or until a toothpick inserted into the center comes out with moist crumbs (they will appear slightly underbaked).
- Let cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Store cooled cupcakes at room temperature in an airtight container for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
18g
Carbs
3g