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!

My favorite things…

My favorite things is back…after almost a year! I’m so excited to start this series once again. No fixed days or schedule, just a bunch of beautiful, drool-worthy things shared with you as the inspiration strikes.

With the summer sun blaring down on us here in New Delhi, all I have on my mind is ice-cold drinks and easy to cook food.

Nothing beats the heat like a nice, tall glass of ice cold latte. If you consume copious quantities of this refreshing drink, head on over to Pioneer Woman and find out how to make a ice latte concentrate that you can store in your fridge.

Heavy food during summer is a complete no-no, so why not try this yummy fruit salad (recipe by Jamie Oliver)

or try out these really interesting watermelon balsamic cubes (recipe by ShowFood Chef)

If it’s cake that you fancy, but can’t bear the thought of standing in a hot kitchen whisking and beating, try this super simple, totally yummy 1-Pan Fudge Cake (recipe by Ovenhaven)

And finally, if only some desert will do, try out this yummy No Bake Orange Cheesecake (recipe by Modern Gypsy)

What are your favorite summer recipes?

Here are a few more of my other favorite things.

Soul food:Prawn rice

I’ve been dreaming of prawns recently. (Don’t laugh, it’s true! You can dream of food!) Anyway, I ordered some stir fried rice with ginger garlic prawns the other day at work, but the craving didn’t go away — it got stronger! That’s when I realized I wasn’t craving just any ol’ prawn dish; I wanted me some prawn rice!

But, before I could even think of making some, I had to find fresh coriander. Seeing as it’s monsoon season here in India, that was going to be a hard task — it sure wasn’t available at the grocery store near my house! But I was on a quest. I mean, I was literally dreaming of prawns, remember? So I picked up my car and drove around to a few of the fancier grocery stores, and finally managed to get my paws on some coriander. Now, I was ready to get cooking!

Prawn rice is served as a main course, with some plain yogurt and onion as accompaniments. You can also substitute the prawn with any firm-fleshed fish like halibut or cod (directions for that are at the end of the recipe).

You’ll need:

1 packet frozen prawns
1 cup finely chopped coriander leaves
1 tsp ground turmeric
1 tsp garam masala
2 tsp salt
juice of 1 lemon
1 medium sized onion, peeled, cut into fine rounds and halved
1 fresh green chili, finely sliced (optional)
4 tbsp oil
250 gram long-grain rice (you can also use short-grain rice)


In a bowl, mix 1 tbsp of warm water, coriander leaves, green chilies, lemon juice, turmeric, garam masala, and 1 tsp salt.

Heat 2 tbsp of oil in a frying pan, put in the contents of the bowl and stir on high for about 2-3 minutes, until the fresh green color changes to a darker green. Tip in the prawns and fry them with the spices on medium heat for about 4 mins.

Turn off the heat and fish out the prawns with a fork, transferring into a tightly covered dish; it will continue to cook a bit in its own steam.

Pour 275 ml of warm water into the pan and scrape up the spices stuck to the bottom and sides of the pan. Simmer for about half a minute.

In a heavy-bottomed pot, heat the remaining oil and fry the onions until the edges brown. Then add in the rice and stir around for about 30 sec. Pour in 360 ml of water, the contents from the pan and 1 tsp of salt. Stir and bring to a boil, then cover and reduce heat to very low.

Check in about 5-7 mins. Once the rice is almost done, add in the prawns, stir, cover and cook for another few minutes until the rice is cooked through.
(ps: that isn’t the best snap; it’s a little blurred – sorry! I was trying to click the picture covertly; didn’t want to dear husband to catch me at it, he’d think I was losing my marbles! ;-))

If you want to substitute the prawn with fish, you’ll need 340 gm of cod or halibut (or any other firm-flesh fish) steaks or fillets. Make sure they are at least 1-2 cm thick. Cut the fillets into bite-size strips, at least 4-5 cm long and about 2.5 cm wide. Follow the preceding recipe.

Serve with plain yogurt and chopped onion with a dash of lemon.


The perfect comfort food – 5 min chocolate mug cake

I recently came across a recipe for a Five-Minute Chocolate Mug Cake, and I just knew that I had to try it. So today, when I was craving some comfort food but wasn’t in a position to cook ’cause I’m not feeling well, I thought this cake would be perfect.

Chocolate mug cakeI have to admit, it took me a bit more than 5 minutes – 15 maybe? I didn’t time it, but then, I’m a pretty slow cook.

Anyway, I did tweak the recipe a bit and I wasn’t sure of some of the measurements, but the cake did turn out pretty darn good!

Here’s the recipe (from ovenhaven )

50g dark chocolate – I threw in 2 9.5gm bars of Dairy Milk, some bitter German chocolate and 4 squares of Giraldini dark chocolate
3 tablespoons butter
4 tablespoons plain flour
1 tsp ground cinnamon – I used 1 heaped tsp of Fabindia’s cinnamon sugar; next time I’ll keep it level
3 tablespoons sugar – I used 2.5, but next time I’ll probably use just 1 ’cause I like my cake to be a bit on the bitter side
1 egg
3 tablespoons milk

Melt the butter and chocolate in a double boiler. Set aside to cool.

Add flour, ground cinnamon and sugar to a small mixing bowl, and mix well.

Add the egg and mix thoroughly. Pour in the milk and mix well. Add the melted chocolate and mix again.

Pour the mixture into a large microwavable coffee mug.

(Since I wasn’t sure if I had got the quantity of chocolate correct, I threw in a few blocks of dark chocolate into the mug and gave it a quick stir before popping the mug into the microwave.)

Microwave for 2 minutes on medium, 1 minute on high. It should be cooked (skewer test comes out with moist crumbs), but still a lil moist. Remember, it will continue to cook while standing.

Allow to cool a little and dig in!!

The cake came out quite moist, with pools of melted chocolate in between. Next time, though, I’ll probably reduce the amount of cinnamon sugar I used.

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