Nutella Brownie Cupcake

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Prep Time: 10 minutes
Cook Time: 25 minutes
cooling: 20 minutes
Servings: 2 servings
Calories: 263kcal

Ingredients

  • Nonstick spray
  • Muffin tin paper liners
  • 1/2 tbsp Avocado oil
  • 4 tbsp Granulated sugar
  • 1 Egg
  • 1/4 tsp Vanilla extract
  • 1/4 cup All-purpose flour
  • 1 tbsp Unsweetened cocoa powder
  • pinch Salt
  • 2 tbsp Nutella spread

Instructions

  • Preheat oven to 325°F.
  • Lightly grease a cupcake pan with nonstick spray.
  • Combine oil and sugar together in a medium-sized bowl. Whisk well to combine. Add the egg and vanilla; beat until lighter in color.
  • Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined. Fold in the nutella.
    (Do NOT overbeat as doing so will affect the texture).
  • Spoon the batter into cupcake liners.
  • Bake for about 15 -20 minutes for just under-done. Should be very soft in the middle but not liquid or runny. Set them aside to cool to room temperature before serving.

Notes

Pro tip: If making fewer portions, beat the egg and only use what you need, save the rest for breakfast use if desired. 

Nutrition

Calories: 263kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 40mg | Potassium: 145mg | Fiber: 2g | Sugar: 34g | Vitamin A: 119IU | Calcium: 36mg | Iron: 2mg

Nutella Brownie Cupcake

No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
cooling 20 minutes
Servings 2 servings
Calories 263 kcal

Ingredients
 
 

  • Nonstick spray
  • Muffin tin paper liners
  • 1/2 tbsp Avocado oil
  • 4 tbsp Granulated sugar
  • 1 Egg
  • 1/4 tsp Vanilla extract
  • 1/4 cup All-purpose flour
  • 1 tbsp Unsweetened cocoa powder
  • pinch Salt
  • 2 tbsp Nutella spread

Instructions
 

  • Preheat oven to 325°F.
  • Lightly grease a cupcake pan with nonstick spray.
  • Combine oil and sugar together in a medium-sized bowl. Whisk well to combine. Add the egg and vanilla; beat until lighter in color.
  • Sift in flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined. Fold in the nutella.
    (Do NOT overbeat as doing so will affect the texture).
  • Spoon the batter into cupcake liners.
  • Bake for about 15 -20 minutes for just under-done. Should be very soft in the middle but not liquid or runny. Set them aside to cool to room temperature before serving.

Notes

Pro tip: If making fewer portions, beat the egg and only use what you need, save the rest for breakfast use if desired. 

Nutrition

Calories: 263kcalCarbohydrates: 37gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 82mgSodium: 40mgPotassium: 145mgFiber: 2gSugar: 34gVitamin A: 119IUCalcium: 36mgIron: 2mg
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