Nutella Fudge Cupcakes Recipes

CHOCOLATE NUTELLA FUDGE

Steps:

• Butter an 8" square pan.
• Optional step: spread walnuts out on a sheet of foil and pop into 350* oven for 5-8 minutes, until nuts are golden and fragrant. Coarsely chop nuts and set aside.
• In a 1 quart glass bowl, combine the chocolate chips, Nutella, sweetened condensed milk, and salt in a bowl.
• Microwave (HIGH) mixture for 3 minutes, taking it out halfway through and stirring well and returning it for the remaining time. I needed the whole 3 minutes.
• Carefully remove hot bowl and stir in vanilla and nuts(if desired).
• Pour mixture into prepared pan. Chill for 2 hours. It sets up almost immediately.
• After it's been chilled, score and cut fudge into bite size pieces. Enjoy!

NUTELLA SWIRL CUPCAKES

Steps:

• Preheat oven to 160°C.
• Line 12 muffin tins with cupcake or muffin liners.
• Sift together the flour, salt and baking powder in a medium bowl. Leave aside.
• Cream together the butter and sugar in a mixing bowl till texture is light.
• Add in the eggs, one at a time till fully incorporated.
• Add in the vanilla extract.
• Gradually add in the dry ingredients into the wet mix till well-mixed.
• Fill up each liner with batter till about 3/4 full.
• Top up each cupcake with approximately 1 tbsp of nutella. Use a toothpick to swirl the nutella into the batter.
• Bake for 20 minutes or till a toothpick inserted in the middle comes out clean.
• Remove individual cupcakes to cool completely on a wire rack before storing.

FUDGE CUPCAKES

Steps:

• Preheat oven to 350 degrees, rack in the middle position.
• Line a 12-cup muffin pan with double cupcake papers. This recipe makes 18 cupcakes, so you can add an additional 6-cup muffin pan or you can butter and flour an 8-inch square cake pan.
• Microwave the chocolate, raspberry syrup and 1/4 cup sugar in a microwave safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but will retain its shape. Stir the mixture until smooth and let cool to lukewarm.
• Measure flour, mix in baking powder and salt, and set aside. In an electric mixer beat the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
• Add eggs, one at a time, beating after each addition to make sure they're thoroughly incorporated. Add approximately 1/3 of the flour mixture and 1/3 of the milk. When that's all mixed in, add another third of the flour and 1/3 of the milk. Once incorporated, add the remaining flour and milk. Mix thoroughly.
• Test your chocolate mixture to be sure it's cool enough to add (don't cook the eggs!). If it's fairly warm to the touch but not so hot you have to pull your hand away, you can add it. Stir thoroughly.
• LET THE BATTER REST FOR 5 MINUTES. Then stir it again by hand and fill each cupcake paper 3/4 full. (If you decide to use the cake pan, fill it as well.).
• Bake the cupcakes for 20-25 minutes. (The 8-inch cake pan should bake an additional 5 minutes.).
• Frosting:.
• You can use a double boiler, or a saucepan on the stovetop, stirring CONSTANTLY.
• Put the chocolate chips in the pan/boiler over medium heat. Stir until chocolate chips are melted. Stir in sweetened condensed milk and cook approximately 2 minutes, stirring constantly until the frosting is shiny and of spreading consistency.
• Spread on cupcakes, make sure to fill the "frosting pocket.".
• Give the frosting pan to your favorite person to scrape.
• (The cupcakes are better if you cool and cover them for a few hours before frosting them.).

NUTELLA FUDGE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line 12 cup mini-muffin pan with mini cupcake liners.
• Whisk Nutella and egg together in medium bowl until smooth. Add flour and blend well.
• Fill prepared cupcake liners 3/4 full with batter and sprinkle chopped nuts on top.
• Bake 11-12 minutes. Cupcakes will appear underdone. Cool completely on rack. Store at room temperature for up to 3 days.