Description
Mini Nutella Cakes are bite-sized, decadent chocolate cakes infused with the irresistible flavor of Nutella and topped with creamy Nutella frosting. A perfect treat for any occasion, these cakes are both indulgent and portion-controlled.
Ingredients
- 1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Nutella (or other hazelnut spread)
1/2 cup granulated sugar
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
For the frosting:
1/2 cup unsalted butter, softened
1/2 cup Nutella
2 cups powdered sugar
2–3 tablespoons heavy cream (or milk)
1/2 teaspoon vanilla extract
Instructions
For the cake: Preheat your oven to 350°F (175°C). Grease and flour a mini cake pan or muffin tin.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, mix together Nutella, sugar, eggs, milk, oil, and vanilla extract until smooth.
- Add Dry Ingredients: Gradually add dry ingredients to wet ingredients and mix until just combined.
- Add Boiling Water: Stir in boiling water until the batter is smooth (the batter will be thin).
- Bake: Pour the batter into the mini cake pan or muffin tin and bake for 20-25 minutes. Test with a toothpick for doneness.
- Cool: Let cakes cool for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting: Beat softened butter and Nutella together until smooth. Gradually add powdered sugar, beating well after each addition.
- Add Cream and Vanilla: Add heavy cream one tablespoon at a time until desired frosting consistency is reached. Stir in vanilla extract.
- Frost the Cakes: Once cooled, spread frosting on each mini cake or pipe it for a decorative look.
Notes
- For a richer frosting, add a little extra Nutella or use whipped cream instead of heavy cream.
- For a chocolate ganache topping, substitute frosting with melted chocolate and cream.
- For a vegan version, use plant-based milk, vegan butter, and a vegan egg replacer.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 280
- Sugar: 35g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
