Note: this definitely classifies as one of my “Sweet Experiments”, but it is more of an adaptation of another recipe rather than being made according to an actual recipe. It is based on a recipe for 3-ingredient Nutella brownies that I found on Pinterest, but I am not sure on the actual origin, so I can only direct you here. So I bring to you 3-Ingredient Bar One Cupcakes.
I followed the same recipe of 1 cup of chocolate-y-ness, 10tbsp flour, and two eggs, but this time it was more challenging. The bar one has to be melted down first, in order for it to be mixed into batter form.
Some milk is also added so that it keeps its more liquid consistency, which makes the stirring in of the other ingredients easier. Then the flour is added while the melted Bar Ones are still quite warm and runny. This also gives the mixture an opportunity for the mixture to cool down a bit before adding the eggs, to avoid a scrambled egg effect.
They turned out quite nice, but not as sweet and moist as I had expected. Bearing this in mind, I had a similar outcome when attempting the Nutella version: the muffin/brownie is kind of dry. The end outcome is a subtle chocolate muffin, nothing too special about the flavour, apart from the obvious Bar One undertones in the chocolate flavour of the muffin, which was nice, obviously. It’s a good thing that the muffin itself is not too sweet though…
The real star of the show is the Bar One sauce/”frosting”. It’s very sweet, which offsets the subtle muffin and gives the whole thing a really great taste experience. It also adds some texture to the cupcake, and a lot stickier than your conventional frosting. It’s absolutely amazing, in fact.
Please note though, that this recipe makes a humble 6 cupcakes, which is fine if you’re baking for yourself to eat, right? So be sure to double the recipe if it is meant for sharing.
3-Ingredient Bar One Cupcakes
Makes 6 cupcakes
- 250 g Melted Bar Ones
- 30 ml Milk
- 10 tbsp flour
- 2 large eggs
- 50 g melted Bar Ones with dash of milk for the icing
- Preheat oven to 180 degrees Celcius, and line a muffin tray
- Melt the Bar Ones to a very runny consistency, adding the milk as the mixture requires (it helps to have the milk in early so that stirring is easier)
- Remove the melted chocolate and add the flour, mixing until all the flour is well mixed (should not have any white bits visible – a nice smooth consistency). Let mixture cool slightly (must still be runny)
- Add the eggs and stir vigorously until ingredients are thoroughly mixed together
- Spoon mixture into prepared tray, and bake for 15-20 minutes (be sure not to let muffin edges brown – this will produce a very dry muffin)
- Remove muffins and let them cool
- Melt remaining 50g of Bar One with a dash of milk (about a tablespoon), stirring continuously to get a smooth mixture
- Pour Bar One sauce over muffins. Don’t be too generous as the sauce runs eagerly to the sides of the muffin