Nutella Fudge Cupcakes - cooking recipe

Ingredients

1/2 cup nutella, spread
1 large egg
5 tablespoons unbleached all-purpose flour
1/4 cup hazelnuts, chopped

Preparation

Preheat oven to 350 degrees.
Line 12 cup mini-muffin pan with mini cupcake liners.
Whisk Nutella and egg together in medium bowl until smooth. Add flour and blend well.
Fill prepared cupcake liners 3/4 full with batter and sprinkle chopped nuts on top.
Bake 11-12 minutes. Cupcakes will appear underdone. Cool completely on rack. Store at room temperature for up to 3 days.