February may be a short month, but it’s packed with good stuff. In addition to Valentine’s Day, that wondrous holiday of chocolate and sugar and all that is good in the world, February also contains an unofficial holiday known as World Nutella Day. While I love the idea of a day devoted to celebrating and eating Nutella, I kind of feel like every day should be–and can be–World Nutella Day! Keeping these two holidays in mind, I set out to think up a recipethat uses Nutella, but that could also do double-duty as a Valentine’s recipe or edible gift.
We also have a recipe for you if you would like to make your own Homemade Nutella
These easy, four-ingredient Nutella Cupcakes did the trick! The cupcakes themselves actually contain only three ingredients: Nutella, eggs, and flour. How nice and simple is that? It’s hard to believe, but from that short list of ingredients comes a cupcake that’s fudgy, moist, and packed with chocolate-hazelnut flavor.
The thick, shiny frosting is a mix of Nutella and cream cheese–that’s where the fourth ingredient comes in! The slightly tangy flavor of the frosting is a great match for the sweet cupcakes. Gold Metallic Amorini Hearts add the perfect crowning touch–their bright gold color makes the cupcakes pop, and immediately gives this quick and simple treat an elegant appearance.
You’ll love how easy these cupcakes are to make, and your friends and family will love how great they taste! My husband went crazy for them–every time I walked into the kitchen I would find another cupcake or two missing. (At least they’re miniature, so eating multiple cupcakes feels a little more manageable!) Here’s what you need to get started:
Four-Ingredient Nutella Cupcakes
yield: About 28 miniature cupcakes
Ingredients
- 2 1/2 cups Nutella, divided use
- 3 eggs, at room temperature
- 1 cup all-purpose flour
- 8 oz cream cheese, at room temperature
- Gold Metallic Hearts, to decorate
Before you begin, preheat the oven to350 F. Line your miniature cupcake pans with 28 paper liners.
Whisk the eggs together in a large bowl until they’re broken up.
Add 1 1/2 cups of Nutella to the eggs in the bowl, reserving the remaining 1 cup of Nutella for the frosting. Whisk the Nutella and eggs together–at first it will be difficult to combine them…
…but as you keep whisking, you’ll end up with a shiny, smooth batter that flows from the whisk.
Add the all-purpose flour to the bowl, and gently stir it in with a spatula.
Stir just until the last streaks of flour disappear. Don’t stir too much and overwork the batter, or else your cupcakes will be tough!
Scoop the batter into the prepared muffin tins, filling each one about 2/3rds full.
Bake the cupcakes at 350 F for about 13-15 minutes, until the tops are dry, puffed, and a little cracked. They should spring back when pressed lightly with your fingertips. Allow them to cool at room temperature on a wire rack while you prepare the easy (two-ingredient!) frosting.
In a mixing bowl, combine the remaining 1 cup of Nutella and the cream cheese.
Beat them together on medium speed with the paddle attachment until your frosting is light and fluffy. I think this is the perfect combination of sweet and tangy, but you might want to give it a taste and see if it’s sweet enough for you. If not, add a little powdered sugar and beat it in until the frosting is smooth.
Top the cooled cupcakes with a swirl of frosting.For the crowning touch, finish each one off with one of these beautifulGold Metallic Amorini Hearts! They’re a crunchy, chocolate-based heart with a candy shell and a gorgeous bright gold color. They’re perfect for special occasions, and they make even these simple four-ingredient cupcakes seem glam!
Store frosted Nutella Cupcakes in an airtight container at room temperature for up to four days, or in the refrigerator for up to a week. As always, easily printable instructions and a pin-able image are below. Enjoy!
Four-Ingredient Nutella Cupcakes
yield: About 28 miniature cupcakes
Ingredients
- 2 1/2 cups Nutella, divided use
- 3 eggs, at room temperature
- 1 cup all-purpose flour
- 8 oz cream cheese, at room temperature
- Gold Metallic Hearts, to decorate
Directions
- Preheat the oven to 350 F. Line miniature muffin tins with 28 paper liners.
- In a large bowl, whisk the eggs together. Add 1 1/2 cups of Nutella–this is about 14 oz if you want to use a kitchen scale. Whisk the eggs and Nutella together until your mixture is smooth and shiny.
- Add the flour and gently stir it in, just until the flour streaks disappear. Don’t overwork it, or your cupcakes will be tough.
- Divide the batter between the muffin cups. Bake the cupcakes for about 13-15 minutes, until the tops are puffed and cracked and spring back when lightly pressed. Let the cupcakes cool on a wire rack while you prepare the frosting.
- Combine the remaining 1 cup Nutella and the cream cheese in a mixing bowl, and beat on medium-speed until combined, light, and fluffy.
- Pipe the frosting on top of the cooled cupcakes, and top each with a beautiful gold metallic heart.
All text and images (c) Elizabeth LaBau
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