Recently, I found a new chocolate love. I originally saw this product used on Giada De Laurentiis' show on Food Network. I was always intrigued but I am not really one for hazelnuts. At least not the hazelnut FLAVORED things I have had in the past. I went out on a limb and decided to try it. After all, I am Italian. I instantly feel in love with this stuff. I put it on everything now. It is a bit pricier than peanut butter but in my opinion you do not need to put as much on.
Nutella Fudge Mini-Cupcakes
1/2 cup Nutella spread
1 large egg
5 tablespoons all-purpose flour
1/4 cup hazelnuts; chopped
1. Position rack in the center of the oven and preheat to 350 degrees. Line a 12-cup mini-muffin pan with paper or foil liners.
2. In a medium bowl, whisk the Nutella and egg until smooth and well blended. Add the flour and whisk until blended.
3. Spoon batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.
4. Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days. You can also freeze them for up to one month until needed.