Directions
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Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, beat the cream cheese until smooth. Take your time here to ensure there are no lumps; this will create a tremendous creamy texture that is essential for the cheesecake filling.
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Add granulated sugar to the cream cheese and mix until well combined, scraping down the sides of the bowl as needed.
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Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. This method helps achieve a light and airy texture, which enhances the overall experience of the cupcakes.
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Add Nutella and vanilla extract, mixing everything until smooth and creamy. The Nutella will form the backbone of the flavor profile, elevating the cheesecake to new heights.
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Spoon the batter into the lined cupcake tins, filling each about 2/3 full. This gives them enough space to rise without spilling over.
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Bake for 18-20 minutes or until the tops are set and a toothpick inserted in the center comes out clean. The smell that fills your kitchen will be tremendous!
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Allow the cupcakes to cool in the muffin tin for a few minutes before carefully removing them. This prevents any sticking and ensures they retain their structure.
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Optional: Top with chocolate shavings or chopped hazelnuts before serving. This not only enhances the visual appeal but adds an extra crunch to the creamy texture of the cupcakes.
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