easy 3-ingredient nutella cupcakes

I used to love baking from scratch. I liked sticking to a recipe, being ever so precise with the measurements and time in the oven.

But I much prefer cooking now. I like taking something and making it my own and personally speaking, I was never able to do that with baking. As a person who loves sweets fresh from the oven, it’s been a sacrifice, but nothing that a little Pillsbury break & bake can’t fix.

This cupcake/brownie/muffin/whatever-you-want-to-call-it is almost as easy as break & bake. It requires a tiny bit of extra work, but not much. It’s only 3 ingredients for goodness sake!

Nutella Cupcakes (adapted from Instructables)
about 6-8 servings

1 cup of Nutella, plus a little more optional frosting
2 eggs
10 tbsp of all-purpose flour

Preheat oven to 350 degrees.
Whisk all ingredients together until fully incorporated.
Pour evenly into muffin tins.
Place in oven for about 20 to 25 minutes.
Remove, let cool and frost the top of the cake with extra Nutella.

The “frosting” was a last-minute addition and completely optional. But let’s be honest, look at the photo below and tell me extra Nutella isn’t necessary here.

p.s. Remember Nutella brownies?
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