350 g Nutella spread
2 large eggs
Pinch of salt
250 ml (1 cup) cake flour
6 Oreo cookies
Preheat oven to 180 oC and line muffin pan(s) with cupcake wrappers.
Beat the chocolate spread and eggs together. Mix in the flour and salt. Spoon little bit of mixture into each cupcake hole, press oreo into the mixture, cover with more Nutella mixture and bake for 20 - 25 minutes. (If the mixture is still ‘wobbly’, bake more.) Let cool in pan. You can dust icing sugar on top if you want. Keep in container with lid on in fridge. Am pretty sure you’ll be able to freeze it too.
This is rich, rich! But sooooooooo decadent!!! Perfect to serve with custard or ice cream. It makes 6 BIG cupcakes!
(recipe: adapted from Your Family, November 2013, Tracy van Ballegooyen)
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