John Myers
Mini Pancake Cupcakes Filled with KitKat and Nutella-Cocos Topping
The perfect mini pancake cupcakes filled with kitkat and nutella-cocos topping recipe with a picture and simple step-by-step instructions.
- 100 gr Flour
- 80 gr Sugar
- 0,5 packet Baking powder
- 1 tsp Cinammon
- 2 Eggs
- 50 ml Mineral water
- 3 Kitkat bars
- 3 tbsp Nutella
- Coconut flakes
- Mix the flour, sugar, baking powder, cinnamon, eggs and water into a dough. If the dough is still too thick add a little more mineral water.
- Chop the KitKat bars into small pieces. Connect the mini cupcake maker and fill with batter, sink KitKat pieces into each batter and bake the cupcakes. With the cupcake maker you need about 14 minutes.
- If you don’t have a cupcake maker, you can also use a muffin tray or just the molds, fill them with batter and sink the KitKat pieces into them and bake them.
- With this amount of dough you will get about 20 minis, if you take the normal muffin size, I think a maximum of 8-10 pieces.
- When they’re done bake, let them cool down briefly. Melt the Nutella in the microwave over low heat and pour a teaspoon over the cupcakes and sprinkle with coconut ..
- Ready and tasty :)))
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