Nutella Oreo Cupcakes

Makes 6 big cupcakes

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)

 
 

Double peanut and chocolate cookies - gluten free

Makes about 20, depending on size

 

1/2 cup smooth peanut butter

1/2 cup roasted and salted peanuts

55 g Nutella (or other Hazelnut Chocolate spread)

1 large egg white

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, form walnut-size balls and place on baking sheet.  Gently press down with a fork and bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

 

Peanut butter, Hazelnut spread (Nutella) cookies

Makes about 16 cookies, depending on size

 

1/2 cup peanut butter

1 large egg white

55g (2 tablespoons) hazelnut chocolate spread

Extra hazelnut chocolate spread

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix peanut butter, egg white and 55g hazelnut chocolate spread, put in fridge while oven preheats.  Roll walnut-size balls, place on baking sheet and press down lightly on each with a fork.  Bake for 12 minutes.  Let cool – sandwich together with more hazelnut chocolate spread.

Recipe and photo:  Alma Pretorius