Mini Nutella Cakes revisited and improved

Four ingredients, one bowl, no mixer.  It doesn’t get much easier than this. A few weeks ago, I made mini nutella cakes. They were cute, easy to make, and had an intense nutella taste (duh! since the main ingredient is nutella…) But I did find the recipe to be a little dry. And I didn’t particularly like how bare and naked the tops looked because I forgot to add the hazelnuts. I knew right away I wanted to experiment with this recipe again.

Since my attempt, I’ve seen this recipe and people’s takes on this recipe all over the food blog world. I originally was going to make the recipe with the hazelnuts and then add a little bit of oil and sour cream to the batter because I thought it was a little too dry last time. But I decided to not add the oil and sour cream just yet and try the recipe again because I was afraid that maybe last time I miscounted the number of tablespoons of flour since I was watching an intense US Open tennis match at the time.

So I tried the recipe again, sans the changes I had been planning on implementing. I did make a few adjustments though. Rather than sprinkle chopped hazelnuts, I chose to sprinkle chopped bittersweet chocolate. The chocolate gave it a more intense flavor, looked pretty sprinkled on top, and added some fudgy moisture to the middle of the mini nutella cakes since some of the chocolate sinks in.

I also took the cakes out a minute earlier than my previous baking attempt. I like my second attempt much better. I loved the look of the chocolate shavings. The middle had a slightly fudgy edge. I still felt the cakes were a little dry though so next time I’m adding some oil. The recipe is supposed to be brownies, but I really feel like these taste like cakes to me.

This is BF’s new favorite dessert. He has been hoarding them to himself. Luckily they are so easy to whip up. I’m tempted to get the book this recipe came from to see if the other treats are as tasty and simple.

Mini Nutella Cakes (adapted and found on Savory Sweet Life, who reprinted it from Abby Dodge, cookbook author of Desserts 4 Today: Flavorful Desserts with Just Four Ingredients)

Yield: Approximately 14 mini nutella cakes

1/2 cup Nutella spread
1 large egg
5 tablespoons all purpose flour
1 ounce bittersweet chocolate, finely chopped


1. Preheat oven to 350 degrees. Line or grease mini cupcake/muffin pan.

2. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended.  Add the flour and whisk until blended.

3. Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped chocolate.

4.  Bake about 10
minutes.  Set on a rack to cool completely.

32 comments on “Mini Nutella Cakes revisited and improved”

  1. haha that us open was a nail biter!!! so intense and i still have to make these 🙂

  2. These are so easy to make and so fast. I should time myself next time to see how fast. You should make them soon. Yes, after watching the US open I don’t think I could ever be family member/significant other of a tennis star. I was so nervous I could barely watch.

  3. These are amazing!! I made them for my office, doubled the receipe and they were gone in under an hour. Thank you for sharing!

  4. This is a great blog! Loving the photography and insightful reviews. 🙂

  5. I’m glad you are enjoying my blog =)

  6. I’m glad you and your office enjoyed them. I’ve never had leftovers with these or having to plead for someone to eat one. Hehe. They are gone quickly at my house too.

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  19. Oh my goodness!! So fabulous! I added about a tablespoon of oil and ant 2 teaspoons of milk and instead of chic chips, added sliced almonds. So moist and wonderful. I have to admit, my nutella had gotten a bit hard in the jar so I was going to add some oil anyways. Great recipe. Kudos!

  20. Pingback: The Lazy Baker: Mini Nutella Cakes | bakingtherapyforme

  21. Nice post having excellent contents.This is exactly what I’ve been looking for.Thank you very good.

  22. Thanks for posting. I tried this. To add moisture, I doubled the recipe, then used the entire jar of Nutella instead of stopping at a cup. That way I could finish it off (I hate nearly empty containers), and add moisture too. However…

    I did overcook them. 🙁 I have another jar to get rid of, so I’ll try this again. Meanwhile, I make the best of my mistake by soaking them in ice cream or coffee.

    I also topped the cakes with whole pistachios.

    • Aw, that’s too bad you burned them. I actually found that the best way to keep them moist is to put a dollop of pure Nutella in the center of each cake before baking. You should definitely try that next time.

  23. Well, I didn’t “burn” them exactly, lol. I just overcooked them a bit, but they still worked out.

    I’ll try the filling idea, thanks. 🙂

  24. how big is half a cup cuz i’ve got different sized cups can you give me it in miillilitres?


  25. Hi Kirbie! I tried one of your other recipes and altered it slightly to make a 3 ingredient nutella cake and after moving house, I can’t find it! 🙁
    Do you think I can make the brownie recipe as a cake? If so, how long do you think it would bake for?

    • I’ve never tried this as a cake before. I’m worried that it might be too dry as a whole cake. Hmm, i’m trying to figure out which recipe you altered to make a 3 ingredient nutella cake!

  26. Forgot to say, I love your blog!

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