Easter is here and it is time for some festive desserts. I had my oven preheated, wrote down my list of groceries (gave it to mom) and then started baking my Nutella Cupcakes. The thing is that I was skeptical about this recipe since I wasn‘t sure how much it’s going to work. I always wanted to bake a fresh cupcake with an oozing melted cholate in its inside, however I didn’t know that this idea is not impossible and could be really simple.
How to bake Nutella Cupcakes:
I started with my usual cupcake recipe (find it here), which I memorized due to the uncountable times I baked them. The trick is to fill half of the cupcake cups with the batter, put a spoon of Nutella over it, then cover the Nutella with another spoon of batter. Bake them for 15 minutes, let them cool a little bit, and then start with the decoration.
I filled some Oreo cookies in a plastic bag, crushed them, then topped my delicious Nutella cupcakes with some more Nutella (table spoon) and sprinkled the crushed Oreo on the top.
I also tried to top the Nutella cupcake with some egg shaped M&M’s, to give it an eastery statement; however, it was a bit hard to stop them from sliding, so I settled for decorating the plates with the egged candy.
I should say that this is the first time when I eat all of the cupcakes myself; I did leave one for my boyfriend, just because I felt very guilty. I would recommend placing the Nutella and Oreo while the cupcakes are hot, this way the heat will melt the cream of the Oreo giving the cupcakes a more flattering look.
Happy Easter everyone, enjoy your vacation and make sure not to gain too much “candy” weight, I know that I will for sure.