Nutella Cupcakes Recipe | Easy Eggless Mini Cupcakes from Scratch

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Nutella Cupcakes

Dec 14, 2013         2 comments.

Get into the delicious world of Nutella with this easy to prepare Nutella Cupcakes!

Eggless Nutella Cupcakes RecipeI am a Nutella-junkie.

I may have probably made a billion recipes with Nutella so far and I’m not done yet.

I’ll keep coming up with recipes and you keep enjoying them! 🙂 Because it is impossible for a recipe with Nutella (no matter how flawed it is) to go wrong! These cupcakes are a perfect example. I had some leftover Nutella Milkshake. Instead of drinking it as is, I decided to throw in a bunch of ingredients to make these super cute mini Nutella Cupcakes! 

Eggless Nutella Cupcakes RecipeTrust me, there possibly couldn’t be anything easier than these cupcakes – especially at this time of the year when a lot of you would be baking for friends and family. Nutella Cupcakes can be packaged really well and make up for an elegant edible present, not to mention the glamour they would add to any brunch or dinner table!

Eggless Nutella Cupcakes RecipeP.S: Although I used my leftover Nutella milkshake as the starting point for this recipe, you don’t HAVE to have that to make these cupcakes. I’ll mention the correct ingredients in the Printable recipe given down below

Eggless Nutella Cupcakes Recipe

Start off with the nutella milkshake or by mixing Nutella with Cream / Milk
Eggless Nutella Cupcakes Recipe

Sift in the flour, salt, baking powder & baking soda
Eggless Nutella Cupcakes Recipe

Mix until the dry ingredients are mixed into the wet. (do not over mix or you will end up with a bread-like texture)
Eggless Nutella Cupcakes Recipe

Add into cupcake molds (preferably mini cupcake molds)
Eggless Nutella Cupcakes Recipe

Bake at 160C for 18-20 minutes or until the cakes are fully cooked through.
Eggless Nutella Cupcakes Recipe

Let it cool completely and serve as is or with a dollop or Nutella on top!
Eggless Nutella Cupcakes Recipe

Nutella Cupcakes
Author: Kavitha
Prep time:
Cook time:
Total time:
Serves: 25 mini cupcakes or 6-8 regular cupcakes
Ingredients
  • 1/4 cup Nutella
  • 1/4 cup Cream or Milk or Half-n-Half (use soymilk for vegan version)
  • 1 and 1/4 cup All Purpose Flour
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Baking Powder
  • a pinch of Salt
  • 4 Tablespoons Vegetable Oil (if using Milk instead of Cream)
  • Sugar (if extra sweetness required)
Instructions
  1. If you have leftover Nutella Milkshake, use that. Or mix the Nutella and cream (or milk) well. If using milk (and not cream), also mix in the oil.
  2. Sift in the flour, salt, baking powder & baking soda
  3. Mix until the dry ingredients are mixed into the wet. (do not over mix or you will end up with a bread-like texture). If you require more sweetness, add the sugar and mix gently.
  4. Add into cupcake molds (preferably mini cupcake molds)
  5. Bake at 160C for 18-20 minutes or until the cakes are fully cooked through.
  6. Let it cool completely and serve as is or with a dollop or Nutella on top!

If you haven’t ever tried Nutella yet, you absolutely should! 🙂

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