How would I describe it? It was guilty pleasure in a cup. Yeah, that’s exactly what it was. I was craving nutella after a whole year, and I had to make something out of it. So I checked out several recipes, and as usual, combined and modified them. This was a successful experiment. Although, I should admit (and so did my friend, who lick-washed the empty batter bowl!) that the batter itself was much yummier than the baked cupcakes. Yeah, batter was better. Haha. By the end of this post, you can see why I mentioned the word ‘guilty’. I HAD to go to an intense gym session the next day. Haha.
Ingredients (makes 17-18 cupcake brownies):
- 3/4 cup sugar
- 1/3 cup unsalted butter (melted)
- 2 eggs
- 1 tsp vanilla extract/essence
- 1/4 cup flour
- 1/4 cup coco powder
- 3/4 cup nutella
- 1/4 tsp baking powder
- 1/4 tsp salt
- 4 tbsp peanut butter (scoops full)
- Chopped walnuts (optional)
Method:
- Preheat the oven at 180ºC. Line a muffin tray with cupcake paper cases.
- Combine the butter and sugar until mixed well. You could use an electric hand mixer or a cake beater for this recipe, which would give better results. I don’t have either, so I just used a fork.
- Add the eggs and whisk well.
- Stir in the flour, vanilla extract, baking powder and salt.
- Pour in the nutella. After a good whisk, add the coco powder, and mix well.
- Finally, swirl in the peanut butter in to the mixture.
- Divide the batter among the prepared cups. Sprinkle the chopped walnuts over each cupcake.
- Bake the cupcakes for 25 minutes. You might find them a bit undone when you take them out of the oven, and that’s fine. Let them cool down for about 10-15 minutes, and they will settle.
And that’s it! Cupcakes are ready to be served. We had some Chai tea (Twinings brand) in our little tea party 🙂
Let me know if you have any questions!
Until next time,
M.
Yummy Talks 