Recipe: Simple, 3 ingredient Nutella cupcakes

I’ve been doing quite a bit of cooking these days, shocking, I know! I guess it’s a sign of growing old or something, but I’m enjoying it. I still refuse to cook regular Indian meals – the thought of that continues to make me want to cry. There’s too many different things to be made, and it’s all just too boring. Besides, I’m not terribly fond of Indian food despite having grown up on it. I’d rather try new flavors and new cuisines – sailing onwards on uncharted territories!

Now that the dramatics are out of the way – let me tell you what’s been bubbling away in the kitchen. A lot of interesting pastas (none with white sauce though, I never did like those much), a couple of chicken dishes (including a chicken curry, which for me is exotic since it’s a traditional Muslim recipe and yummy), a few rice-based delicacies and some baking (which for a change has been turning out right!).

Nutella cupcakes

I used to bake as a kid, back when mommy was around to supervise and check that the temperature was right and the timing perfect. Left to my own devices,, my cakes have typically burnt on the top, sunk in the middle and crumbled to the touch, leaving me in a flood of tears! But I’ve had two wins now, and since I’m still a little surprised about just how well they have turned out, I will share with you a super simple 3 ingredient Nutella cupcake recipe. If I can do this to perfection, anyone can!

So, without further ado, here we go:

Simple, 3 ingredient Nutella cupcake recipe


1 small bottle of Nutella
1 large egg
5 tbsp maida (all-purpose flour)


1) Heat the oven to 150 degrees C. Line a 12-cup mini muffin pan with paper or foil liners.
2) Whisk Nutella and egg in a bowl until smooth and well blended. Add flour and continue to whisk until blended.
3) Spoon the batter into the prepared muffin tins (about 3/4 full).
4) Bake until a pick comes out with wet, gooey crumbs, about 16 minutes. Set on a rack to cool completely.

They’ll keep for up to 3 days at room temperature – if they last that long!


1) Microwave the Nutella for a minute; it will make it flowy and easier to mix.
2) I baked mine in a star shaped silicone muffin pan; no need to grease.
3) Push out the cupcakes after about 30 mins, else they’ll come out 3-4 tiny pieces – not good!


Easy nutella cupcake

Got any Nutella recipes of your own? Do share in the comments!

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I’m an artist and art educator, podcaster, tarot reader, and writer. I share my discoveries along the path to inspire you to live a more creative, soul-centered life. Receive my love letters for more of my musings on life and creativity. P.S. I love Instagram - join me there?


  1. This sounds so simple to make and I am sure going to be quite delish… have to make them today! (I love Indian food any time of the day or night 🙂

  2. Pingback: Year-end Wrap-Up: Top 10 lessons I learnt in 2012 | Modern Gypsy

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