Four-Ingredient Nutella Brownie Cakes

This post is way overdue, and I am so sorry for that, but I did promise a successful recipe last time, and this is definitely it! 

As it was my boyfriend’s birthday a while ago and he goes a liiittle crazy over Nutella, I wanted it to be the main ingredient in the cupcakes I wanted to make for one of his gifts. However, they turned out to have so much Nutella in them that the texture is more brownie-like, so I fittingly named them Brownie Cakes. As you can see from the title, they also only require four ingredients! And that’s including the frosting. How great is that? Seeing as I used an entire big jar of Nutella though, I would definitely not call these healthy. But let’s be real… guys don’t care about that. Am I right? (Yeah, I’m right.)

This recipe was originally found here. It says it yields about 28 mini cupcakes, but I got 35.

browniecakes1I also finally bought new measuring cups and spoons, and I was so excited about them that I had to include them in this picture. (yes, I get excited about new kitchenware.)


  • 2 1/2 cups Nutella
  • 3 eggs
  • 1 cup all-purpose flour
  • 8 oz cream cheese


  1. Preheat oven to 350 F and place cupcake liners in mini cupcake pan.
  2. In a large bowl, whisk the eggs.
  3. Add 1 1/2 cups of Nutella to bowl, and mix until smooth and creamy.
  4. Add the flour and stir mixture well.
  5. Pour batter into cupcake liners.
  6. Bake for 13-15 minutes.

browniecakes3For the frosting, combine remaining 1 cup of Nutella and cream cheese in a bowl and mix well. Make sure the Brownie Cakes are cooled well before piping the frosting on top!browniecakes4 browniecakes5I added chocolate sprinkles because if you’re gonna bake yummy Nutella cupcakes and have Nutella frosting, why not top it off with more chocolatey goodness?!browniecakes6Tip: Make your own cute flags! I cut up Post-it notes, glued them on toothpicks and wrote the letters on them.browniecakes7And lastly, some extra hearts for cuteness. ;)

I have so many ideas and good recipes planned and will start posting more regularly now, so get ready!


Fail lemon muffins & weekend Boston trip.

Last week I wanted to bake some lemon muffins as a birthday present for my good friend Mary who I went to visit in Boston for the weekend. I planned to try a new recipe with coconut flour and baked with Catherine. The following are pictures from my lemon muffin attempt:

lemonmuffins1I had never tried this recipe before, and it didn’t state how many muffins the recipe would make, so it should have then be alarming to us that four eggs were used for 6 muffins. Key word: should. lemonmuffins2The lemon juice and lemon zest smelled so nice though!lemonmufins3The batter was very easy to make, but I wanted at least 12 muffins, so we made another batch, and then put them in the oven.lemonmuffins5They look great, right?lemonmuffins6So how did they taste?

Let’s judge from some first bite reactions:

“You know Fiona, I usually like what you bake… But this is absolutely terrible.” -Darien

“WHAT THE **** IS THIS? *spits out*” -Lisa

“It’s… moist?” -Steven

Catherine even wanted to take 3 home with her to give to friends, but after trying one she decided not to. Wise decision, Catherine. Everyone including me thought they were disgusting except for my boyfriend and Connie. Apparently they like moist eggy muffins.


I’m sorry guys, but these were pretty terrible. I therefore regret to inform you that there will be no recipe in this post.

However, I did eat some amazing food on my weekend trip to Boston!

bostontrip1For Mary’s birthday dinner, we ate at her uncle’s restaurant with her family. Though I did not eat any of this sashimi, it was definitely picture worthy. bostontrip5A vegetarian roll with sweet potato made for me. (So filling!) bostontrip4Mushroom flatbread from Sip Wine Bar and Kitchen.  bostontrip3

Delicious Belgian waffle with chocolate and strawberries from Zinneken’s. Highly recommend going there. Very cute and cozy too. Not a biased opinion by the way… okay maybe it is. (I’m half Belgian and I love Belgian food, okay?!)bostontrip6Cool graffiti wall and a big YES.bostontrip8Rahul and his new friend. ;)

It was a fun weekend! A happy birthday again to Mary, and sorry about the muffins! Hopefully my next post will have a successful recipe. Fingers crossed.

party in my tummy; pumpkin cheesecakes. (V, GF)

My friend, Lilly, recently switched to eating gluten free and REALLY wanted cheesecake. Of course they don’t have any gluten free cheesecake at the dining halls at our college, so our solution: make it at home! We searched for recipes for a while, and wanted it to be vegan too, so we found this recipe by “Sarah Bakes Gluten Free Treats” and thought it looked perfect.

I had everything in my kitchen except for all the nuts (and there are a lot of nuts in this recipe) so off to Whole Foods we went! I recommend going there for items such as good raw nuts, because they have so many choices and bulk bins which are much cheaper compared to packaged items, and it’s easier to buy just the right amount you need.


The original recipe uses an 8-inch spring form cheesecake pan, but since I didn’t have that, we used a 12 cup muffin pan instead. This worked out well as there was plenty of batter to fill each cup! We also recommend licking the batter off the spoon… and the bowl.. (it’s just too good to go to waste) The beauty of these mini cheesecakes is also that all the ingredients are pretty easy to find, and are all so good for you! Instead of coconut sugar, we used more maple syrup.


Below is the recipe with our adaptions: (makes 12 mini cheesecakes)



  • 1 1/4 cups oats
  • 1/2 cup pecans
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

pumpkin filling

  • 2 1/2 cups raw cashews, soaked
  • 1 1/4 cup pure pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1 cup maple syrup
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg


  1. Soak the raw cashews in warm water for 30 minutes.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. To make crust: grind oats and pecans in blender.
  4. Add melted coconut oil, molasses, cinnamon and ginger and blend.
  5. Press mixture into bottom of muffin pan cups.
  6. Bake for 15 minutes.
  7. For the pumpkin filling: drain the soaked cashews.
  8. Blend cashews, pumpkin puree, coconut oil and maple syrup in blender.
  9. Add lemon juice, vanilla, cinnamon, ginger and nutmeg and keep blending.
  10. Pour batter into muffin pan cups.
  11. Place muffin pan in freezer for 1-2 hours to set.
  12. Place cheesecakes in refrigerator until ready to serve.


One thing to remember is to keep scraping the sides of your blender with a spoon and repeat the blending process, to make sure that the mixture is evenly blended and combined (unless you have a super amazing blender.. lucky you!) For the pumpkin filling, we actually just blended the cashews by themselves first, and then mixed the remaining ingredients by hand after.


These were so so good! The crust was crunchy and the filling was so creamy! We both had 2 each, and then went on a quick drive to deliver them to some friends who loved them. My friend linked this hilarious video in a comment of our cheesecake picture on Facebook: 

“There’s a party in my tummy! So yummy! So yummy!” Don’t blame me if it gets stuck in your head the whole day. ;)