Does it ever happen to you that you crave for something to eat and don’t know what it is? sweet? savory? home cooked meal or just that something to satisfy your desire? it happens to me a lot maybe because I simply want to try a lot of things at one time. So it’s a new day and a new day calls for new something. Something sweet and comforting that reminds me my childhood home…or my sisters’ homes (they baked a lot when their kids were young). Do I have a treat for you.
I was in a mood for a dark, deep, rich color with smooth texture. How did I come about it? While I rearranged my living room today (which happens quite often) and I laid my new rug on the floor, it came in these beautiful deep silky earthy hues of browns that the colors naturally triggered my cravings to – you guesses it – chocolate.
But not just chocolate. I craved warm, silky, melting chocolate with just the right amount of crunch. Petite in size zapped with a touch of sour red berry. Oh, my juice buds are exploding as I write this.
Don’t you feel the same now? than go ahead and make this super simple yet light and so tasty chocolate melting crunchy berry cupcakes. It requires minimum effort – if you have nutella chocolate spread – then you have almost everything you need.
or eat it straight out of the paper…like me.
about 6-8 medium size cupcakes:
3/4 c. nutella spread
1 whole egg
1 egg white
4 tbsp white flour, sifted
1 tsp vanilla extract
1/2 cup chopped pecans
handful of any kind of berries
1/2 c. chocolate chip (optional – fun for kids)
medium size paper muffin cup
In a large bowl combine whole egg, egg white, vanilla extract and nutella. Whisk until smooth. Add the flour and whisk gently until well combined. Set a side.
Heat oven to 350°. Meanwhile cut the berries to small pieces.
Insert paper muffin cups into a tin muffin pan (if you have one, it simply helps with support). Spoon the nutella batter into the paper muffin cups about 3/4 full. Top with chopped pecans, or chocolate chips or both. Insert a few pieces of berries into the batter filled cups. Bake for about 12-14 minutes or until a tooth pick comes out soft and sticky. For a drier consistency bake 5 minutes longer. Let cool in paper cups for 10 min. Serve warm and enjoy this delectable treat.