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With Valentine’s Day coming up, I start thinking about what kinds of treats I’m going to bake up for my family. We don’t typically do a fancy night out on the town that day, but rather focus on the whole family and save date night for a time when the restaurants are a little less crowded. That gives me plenty of opportunity to make some slightly fancy, but still family-friendly meals and desserts.
Molten Chocolate Cupcakes
These molten chocolate cupcakes are one dessert my family goes crazy for. I feel like the hype around Nutella has died down a little bit, but frankly, the flavor combination of chocolate and hazelnut is perfection. And you can’t really go wrong when you stuff it inside a chocolate cupcake, right?
Chocolate Cupcake Recipe
I like using whole wheat flour when I bake, and these molten chocolate cupcakes were no exception. Whole wheat flour adds a level of nuttiness to your recipe as well as makes it a bit more filling and satisfying. It also has a lot more fiber, which is nice because you’re sort of sneaking nutrients into a decadent dessert!
Because whole wheat flour is denser than standard all-purpose, you either need to add more liquid or use less flour when baking with it. In this recipe, I’ve reduced the amount of flour just slightly, as it doesn’t have much to begin with.
Nutella Cupcake Recipes
You need to chill the Nutella a bit to be able to add it easily to the center of the cupcakes. Because the batter whisks up rather quickly, I divided the Nutella into six portions and popped it into the freezer, which worked out perfectly. While Nutella doesn’t create as lava-like of a core as regular chocolate, the flavor is really wonderful and these molten chocolate cupcakes are easier to eat — always a bonus when cooking for the whole family.
These are best served immediately, so don’t fuss about presentation too much! If you have any leftovers, you can store them in an airtight container and then reheat them for about 20 seconds in the microwave. Add a cold cup of milk and you’ve got the perfect dessert.
More Cupcake Recipe:
CHOCOLATE HALLOWEEN CUPCAKES WITH CHOCOLATE GANACHE FROSTING
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Chocolate Peanut Butter Molten Cupcakes Recipe
- ¼ cup Nutella, or other chocolate-hazelnut spread
- 1 large egg
- ¼ cup sugar
- 2 tblsps water
- 2 tblsp canola oil
- ¼ tsp baking powder
- ¼ tsp vanilla
- ⅓ cup whole wheat pastry flour
- 3 tblsp unsweetened cocoa powder
- Fresh strawberries (optional)
- Powdered sugar (optional)
- Use two spoons to drop Nutella into six mounds on a wax paper-lined plate, using about 2 teaspoons mixture per mound; place in freezer until ready to use.
- Preheat oven to 350 degrees F. Grease six 2-1/2-inch muffin cups; set aside. In a medium bowl, whisk together egg, sugar, water,oil, baking powder, and vanilla. Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin cup. Set a chilled Nutella mound in center of chocolate batter in each muffin cup. Spoon remaining batter over peanut butter mounds.
- Bake 12 minutes or until tops spring back when lightly touched. Let cool in pan 1 minute. Run a thin sharp knife around the edge of each cupcake. Invert cupcakes onto serving plates. If desired, top with strawberries and sprinkle with powdered sugar. Serve immediately. Any leftover cakes can be stored in an airtight container and re-warmed in the microwave for 20 seconds.
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