3 Ingredient Crispy Nutella Cups Recipes

3-INGREDIENT NUTELLA DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Whisk 3/4 cup of the Nutella and 3 of the eggs together in a large bowl until smooth. Fold in the flour until combined. Turn the dough out onto a generously floured surface and press into a 6-by-8-inch rectangle. Use a 3-inch round cutter to stamp out 6 doughnuts, rerolling the scraps as needed. Use a 1-inch round cutter to cut a hole in the center of each round, then place doughnuts and holes onto the prepared baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl. Brush the tops of the doughnuts and holes with the egg wash.
• Bake until a toothpick inserted into the center of a doughnut comes out clean, about 10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes. Microwave the remaining 1/4 cup Nutella in a small microwave-safe bowl just to loosen it, about 30 seconds. Dip the tops of the doughnuts and holes in the Nutella and swirl to completely coat. Place back, coated-sides up, onto the wire rack and let sit until set, about 15 minutes.

3 INGREDIENT CRISPY NUTELLA CUPS

Steps:

• Line a mini muffin pan with 24 paper liners. Set aside.
• In a microwave safe bowl, melt the Nutella and coconut oil in the microwave in 30 second intervals until smooth. Mix in the Rice Krispies.
• Divide evenly into the prepared muffin pan and place in the freezer to harden. Remove from the freezer and transfer to an airtight container. Store in the freezer or the fridge.

MINI NUTELLA® COOKIE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 mini muffin cups.
• Combine flour, baking soda, and salt in a medium bowl. Set aside.
• Beat butter, brown sugar, and white sugar together using an electric mixer in a mixing bowl until smooth and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract until fully incorporated. Add flour mixture and mix until dough is just combined.
• Roll dough into 1 1/2-inch balls. Press each down into a prepared mini muffin cup.
• Bake in the preheated oven until golden brown and not too dark around the edges, 10 to 13 minutes. Remove from the oven and let sit for 2 minutes.
• Make wells in each cookie cup for chocolate-hazelnut spread using a spoon. Add 1 tablespoon chocolate-hazelnut spread to each cookie cup. Let cool 15 to 20 minutes before removing from the muffin cups.