Early on this year I saw these amazing cookie cups by Lindsay at Life Love and Sugar. Lindsay makes eleven different types of cookie cups – apple, lemon, fruit, peanut butter and snickers just to name a few. I thought these were a great idea and seemed a lot easier than make a delicate pastry, rolling it out and all the drama that goes with pastry. In this case, make a simple cookie-like dough, press into muffin pans, bake and fill. Perfect.

When I made these, I found that they were more like brownies so that’s what I named them. Also extra Nutella in the bottoms enhanced the Nutella experience!

Oh, and if you have a family anything like mine, protect your cooling cups.  I had to make another batch because they seemed to disappear from the wire rack as they cooled.

Nutella Brownie Cups adapted from Life Love and Sugar
makes 16

Printable recipe here

170g butter, room temperature
1 cup castor (superfine) sugar
1 egg
1 tsp vanilla extract
1 1/4 cups plain flour
1/2 cup cocoa
1 tsp baking soda
2 tsp cornflour

Nutella Cheesecake Filling
280g Philly cream cheese, room temperature
2 cups icing sugar
1 tsp vanilla extract
3/4 cup Nutella, plus extra
raspberries

Preheat oven to 180C/350F. Coat 2 x 12 cup muffin (large cupcake) pans with nonstick cooking spray or butter well.
Beat butter and sugar until light and fluffy. Add egg and vanilla and beat well to combine. Sift flour, baking soda and cornflour into butter mixture. Stir with a wooden spoon to mix well. The mixture will be thick. Take about 2 tablespoons of the mixture, roll into a ball and press into muffin pans and up the sides a bit. You should get about 16. Bake for 10-12 minutes. Remove from the oven and allow to cool for a few minutes. If they cups have puffed up, press down with the back of a teaspoon to form an indentation. Remove to a wire rack to cool.

Nutella Cheesecake filling

Beat all the ingredients together until well mixed and smooth.

To assemble cups take a small spoonful of Nutella and spread onto the base of the cups. Pipe or spoon filling in and top with a raspberry. Refrigerate until ready to serve. Prepare to be inundated!