“Better than Sex” Chocolate Nutella Cupcakes

Makes 15-16 cupcakes

1/2 C butter, room temperature
1 1/4 C sugar
2 large eggs, room temperature
3/4 C flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
1/2 C unsweetened cocoa powder
1/2 C milk
1 t vanilla

Preheat oven to 350°F.

In a mixing bowl, beat butter until softened and smooth. Add sugar and beat for a few minutes, until light and fluffy. Add eggs one at a time, beating after each until well combined.

In a small bowl, combine flour, baking powder, baking soda, salt and cocoa powder. In a separate small bowl, combine milk and vanilla.

Add about 1/3 of dry ingredients to butter and sugar and mix until combined. Add about 1/2 of wet ingredients to mixture and mix until combined. Continue alternating dry and wet, mixing in between (finish with the remaining dry ingredients).

Fill cupcake tins about 1/2 full (don’t overfill – you only need 1/2) and bake for around 20-25 minutes, until a toothpick inserted in center comes out clean. They will come out flat.



Nutella Butter cream

1/2 C butter, room temperature
1 C Nutella
1 C powdered sugar, sifted
1-2 T milk

Beat butter until smooth. Add Nutella and beat together until thoroughly combined. Slowly add powdered sugar, mixing until combined. Add 1 tablespoon of milk. Add additional milk or powdered sugar as needed to reach desired consistency

My Favorite Dinner!!

These are ABSOLUTELY the BEST!! The kids love them. Whats not to love, beans, cheese.......more Cheese!! Try and let me know if you like them as much as we do


HERE'S ALL IT TAKES
1 (28 ounce) can of pinto beans in chili sauce (We use Ranch Style Beans)
10 flour tortillas
8 ounces grated mild or sharp cheddar cheese
sour cream for topping

HEAT OVEN TO 350ºF

When you open up the can of beans, drain off the top of the bean liquid into a 13-inch by 9-inch casserole pan. Pour the beans with the remaining liquid into a large bowl. Mash half the beans. Add in 1 1/2 cups grated cheese. Stir together.

Fill each tortilla with 1/2 cup of mashed beans. Tuck left and right side of the tortilla in and roll into a burrito. Place seam side down in casserole pan. After you have filled all the tortillas, you should still have plenty of mashed beans leftover. Use them to spread over the tops of the burritos. Cover all the burritos with the remaining grated cheese.

Cover with foil or turn a small cookie sheet upside down and place over the casserole pan. Cookie sheets work great as foil substitutes.

BAKE 25 TO 30 MINUTES. Allow to cool at least 5 minutes before serving. Top individual burritos with sour cream


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Nutella Cheesecake Layer Bars

To me so simple to make..........I hope you enjoy them as much as I do


- 8 Chocolate Graham Crackers

- ½ Stick Unsalted Butter, melted

- 16 oz. Cream Cheese, at room temperature

- 2 eggs, at room temperature

- ½ C. Granulated Sugar

- ¼ + 1 Tbsp. Heavy Cream

- 1 tsp. Vanilla Extract

- ¼ C. Nutella

Preheat the oven to 325 degrees F.

Butter an 8 x 8 baking pan and line with parchment paper, making sure that the parchment is well pressed in the corners. Set aside.

In a food processor, pulse chocolate graham crackers until they become crumbs (like bread crumbs). Add in melted butter and pulse until moistened. Press graham cracker mixture evenly into the bottom of the prepared baking dish. Bake crust in the center of the oven until set, about 12 minutes. Set aside and cool.

Clean out the food processor. Add cream cheese, eggs, sugar, ¼ C. heavy cream, and vanilla extract. Pulse until smooth. Put 2/3 of the cream cheese mixture in a bowl and set aside. Add Nutella and 1 Tbsp. of heavy cream to remaining 1/3 of the cream cheese mixture in the processor. Pulse until smooth.

To assemble, spread the vanilla cheesecake mixture over the cooled graham cracker base, being careful not to disturb the crust. Pour Nutella cheesecake layer on top of vanilla layer and spread evenly. Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly. Remove from the oven and cool completely on a cooling rack. Refrigerate for at least 3 hours.

When ready to serve, lift bars out of the pan by lifting up the parchment paper (it should release easily). Slice into 16 squares and serve.

Yields 16 Squares


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