These Nutella cakes are easy to make with just three ingredients and great when you want a quick treat. This is a one-bowl recipe that takes just a few minutes to make!
Sometimes, okay maybe a lot of the time, I get cravings for something sweet but I want something quick. I love to make mug cakes, but sometimes I want a bigger batch of something that BF and I can snack on during the week. These mini Nutella cakes are a perfect solution.
Each one is a Nutella cake that is bite-sized and perfect with a cup of tea or coffee in the afternoon. They’re not fancy, but they satisfy the sweet tooth and you only need three ingredients to make them.
I found the original recipe on Savory Sweet Life and they were supposed to be more brownie-like, but my version was more cake-like. I still really enjoyed them, but they’re not really like fudgy gooey brownies. So, I call them mini cakes instead.
If you want a fancier Nutella dessert you should definitely check out my Nutella lava cakes or lava cookies. If you want something really quick and easy you should definitely try these cakes.
Ingredients
- Nutella
- Egg
- All-purpose flour
The original recipe calls for hazelnuts which I completely forgot to add. I think they would dress them up a bit, but I didn’t really miss them.
Recipe Steps
All you do is combine the Nutella and egg together until smooth. Add the flour and stir until combined.
Fill the muffin molds ¾ full with batter and bake for 11 to 12 minutes. Once the cakes are cooled store them in an airtight container and they will keep well at room temperature for a few days.
BF and I liked these little Nutella cakes. I may try the recipe again with the hazelnuts, but it works fine without them.
More Mini Cake Recipes
Nutella Cakes
Ingredients
- 1/2 cup Nutella spread
- 1 large egg
- 5 tbsp all purpose flour
Instructions
- Preheat oven to 350°F. Line or grease mini cupcake/muffin pan.
- Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
- Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.
- Bake about 11 to 12 minutes. Set on a rack to cool completely.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hello Kirbie,
I just made those, but when i took them from the oven they collapsed, they still look delicious, but a bit flat, even though they looked very risen in the oven. Do you have and theory why they could of collapsed? Also a tiny question, can you please tell me in cm the diameter of the bottom of your mini cupcakes?
I am very glad that i stumbled upon your blog, because you have absolutely super easy, yet flavorful recipes and i also like the fact that they don’t call for a huge yield, which makes me bake me more often (hei hei hei)
best regards
I think you may have removed them from the oven a little too early. Sometimes the tops look done but the inside is not yet finished, which could cause them to collapse. Unfortunately I do not have the measurement for the bottom of the cakes. This is an old recipe post and I actually don’t have this pan anymore
I have a mini cupcake maker could I make these in that instead of putting them in the oven?? x
not sure. I’ve never used a mini cupcake maker before.
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Ohhh I wanted to give these a try soon too! They looked to intriguing not to try
These look so adorable!
Do you have a recipe you recommend? I love pecan stuff. Btw, nice new blog. =)
It’s really good and really easy. The hardest part I think is pushing the dough into the pan. They’re just like mini pecan tarts/pies.
I love the mushroom shapes too. So cute. This does sound great for a tea party.
Hi Ange, Glad you tried out the recipe. I like the additions you made. I was thinking of adding some oil and milk to my next batch too. I’m happy the recipe turned out well for you.
You’re so lucky that she brings you fresh baked good to work! Glad you liked these.
I’ve never made pecan tassies before, but they sound delicious!
Costco sized nutella is the best. Enough to bake with and spread on bread. I love how easy this recipe is too, though I’m going to try fiddling with it a little.
Kirbieee!
Darn, Darwin beat me to it. I was going to say, I checked your blog last afternoon and read this entry and I was like “Oh my god! I have to make these!” Since you said yours turned out dry or overbaked, I decided to add 1/4 cup of whole milk and a teensy bit of unsalted butter to the mix along with the flour, nutella, and egg. Came out very moist, though it did take considerably longer to bake (probably around 20 minutes). I tried making coffee frosting to add onto the cupcakes after they were done, but I messed up. Anyway, thanks for the recipe! I loved how simple it was 🙂 I always mean to try more recipes of yours!
Hey Kirbie
Ange made a batch of these today for me before she visited me at work. They were fantastic! Thanks for the great recipe.
Mmm…I love Nutella! I also think your little cakes are so adorable! Have you tried making pecan tassies with the mini cupcake pan? I made them for Christmas and they were a huge hit with my non-dessert eating side of the family.
hi kirbie – wow, only 3 ingredients! i am totally going to make this! i love nutella and we just bought some from costco (nice big@$$ jars too).
I think they look very cute, and definitely mushroom like. Would be perfect for a little girls’ tea party 🙂 SOunds yummy too, must give it a go!