I made these Nutella cupcakes quite some time ago. And luckily for me, and everyone else around, I made quite a huge batch of these. To say that they were delicious would be stating the obvious (no, I’m not being pompous but tell me, can you go wrong with anything that has Nutella in it?) but these turned out so good that ever since I’ve had several requests for them. I also made these in the form of a cake once and that was yummy too. What I like about these cupcakes is that, like many others of its kind, this isn’t pretentious. Like the name says – it is all about Nutella.
Of course, the recipe is eggless and to enhance the nuttiness of the Nutella, I decided to used whole wheat flour for this. I’ve also used flax seed as a replacement for eggs and that gave these beauties a lovely texture. For the frosting I kept it very simple and just smeared Nutella over the cupcakes. I don’t think I would change that. Actually I wouldn’t change any of this.
2 cups of whole wheat flour
2 tbsp of cocoa powder
1 1/2 tsp of baking soda
1/4 tsp of baking powder
1 tbsp of flax seeds powdered and mixed with warm water
1/3 cup of fresh curds
1/2 cup of vegetable oil
1 cup of sugar
1/2 cup of Nutella
For the frosting: 1/2 cup of Nutella
Sift the whole wheat flour, cocoa powder, baking soda and baking powder together. Keep this aside for a while until you’re ready to proceed.
In a mixing bowl put the sugar, curds and oil together and mix well until the sugar has dissolved. Add the flax seed mixture and Nutella to this and mix well again. Now add the flour mixture to this and keep mixing until it has all come together. If you find that the batter is a little dry, then add some milk or cold water to this. Mix until it becomes smooth and lump-free.
Pour the batter into a greased, lined cupcake tray and bake on 180 degrees Celsius for about 20-25 minutes until done.
When the cupcakes have cooled down, simply smear/ spread the rest of the Nutella over them. The cupcakes are ready to be devoured!