Can you tell i’m just a little bit obsessed with Nutella? Who isn’t over here in the Middle East? We were Nutella fanatics waaaaay before anyone in America caught on! This recipe was creating by me, because I had a huge headache the other day and I knew nothing but chocolate would cure it. The whole baking process is actually therapeutic to me. All that sifting and stirring really calms your nerves, I think they should have a baking class at the gym along with yoga and body balance. Of course you would then have to attend another high impact class just to work of all those extra calories you would be consuming so it might be a little counterproductive…
Anyways, try these cupcake/cheesecake hybrids. They are super yummy! Trust me, i’m testing one right now. Of course I did add an extra layer of nutella spread on top of it… Don’t judge me…
Ingredients: (only makes 7 cupcakes so double if you want more!)
For the cake:
- 3/4 cup flour
- 3/4 sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coffee (1 teaspoon instant coffee dissolved in hot water)
- 1/4 cup vegetable oil
- 1/2 tablespoon vinegar
- 1 teaspoon vanilla extract
- 1/2 cup Nutella
For the cream cheese:
- 1/2 package cream cheese (100 grams) softened
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup dark chocolate chips
Preheat oven to 180. Prepare cupcake pan with liners.
First sift the flour, baking soda, cocoa and salt into a bowl. Mix well with a whisk, then make a well in the center and pour in the coffee, oil, sugar, vinegar, and vanilla extract. Mix well then add the Nutella. Spoon into cupcake cases.
In another bowl, mix the cream cheese, egg, sugar and vanilla until smooth. Spoon on top of cake mix, dividing evenly between the cupcakes. Sprinkle with dark chocolate chips
Bake for 20-25 minutes or when a toothpick inserted into the center comes out clean. Enjoy!