Chocolate Nutella Filled Mini Cakes
Bake chocolate Nutella filled mini cakes with molten centers in only 25 minutes. Ideal bite-size dessert for parties and gifting.
Petit palet moelleux tout chocolat cœur Nutella is a bite-sized French dessert consisting of a rich, cocoa-forward batter that encloses a molten core of Nutella. The preparation relies on everyday baking staples—dark chocolate, butter, sugar, eggs and a small measure of flour—combined to create a soft, almost fondant-like crumb. Baked in mini-muffin or small ramekin molds, each portion emerges with a smooth hazelnut-chocolate center that contrasts with the tender cake surrounding it. Typically served warm to keep the filling fluid, these little cakes are popular as an after-school snack, a coffee-break indulgence, or an easy make-ahead finale to a weeknight meal or casual gathering.
Chocolate Nutella Filled Mini Cakes
Ready in under 30 minutes from pantry to plate, these mini treats require just one bowl and a standard mini-muffin tin—no fancy techniques or chilling time. They’re also freezer-friendly, so you can bake a batch, stash them, and reheat for an instant dessert whenever a chocolate craving hits.
Prep Time
20 minutes
20 minutes
Cook Time
12 minutes
12 minutes
Total Time
32 minutes
32 minutes
Ingredients
Dark chocolate (ideally 60-70 % cocoa) 100 g
- Unsalted butter 50 g
- Large eggs 2
- Caster or granulated sugar 40 g
- All-purpose (plain) flour 20 g
- Nutella or similar hazelnut-chocolate spread, well-chilled 6 heaping tsp
- Optional – fine sea salt, a small pinch (≈1 g, intensifies the chocolate)
- Optional – roasted chopped hazelnuts 1 Tbsp (for sprinkling or garnish)
Method
Preheat the oven to 180 °C
- Grease and flour the mini-cake molds
- Place chopped dark chocolate and diced butter in a heatproof bowl
- Melt the chocolate and butter together over a bain-marie or in the microwave until smooth
- Set the melted mixture aside to cool slightly
- Crack the eggs into a separate mixing bowl
- Whisk the eggs with the sugar until the mixture becomes pale and foamy
- Pour the cooled chocolate mixture over the beaten eggs
- Stir until the batter is completely homogeneous
- Sift the flour over the batter
- Fold the flour gently into the mixture without overworking
- Spoon a thin layer of batter into the bottom of each mold
- Drop a teaspoon of Nutella in the center of each mold without touching the sides
- Cover the Nutella with more batter until each mold is three-quarters full
- Tap the molds lightly on the counter to level the batter
- Place the molds on the middle rack of the preheated oven
- Bake until the tops are set but the centers remain soft, about 10 – 12 minutes
- Remove the molds from the oven
- Let the cakes rest for a few minutes to firm up
- Carefully unmold the mini cakes while still warm
- Serve the chocolate Nutella filled mini cakes warm or at room temperature
Nutrition
Calories
1583 kcal Protein
26 g Fat
103 g Carbs
134 g Fiber
10 g Sugar
108 g
1583 kcal Protein
26 g Fat
103 g Carbs
134 g Fiber
10 g Sugar
108 g
Notes
Freeze teaspoon-size mounds of Nutella for 20–30 minutes first; the batter sets before the chocolate-hazelnut core warms up, so you’re sure to get a lava-like center every time. For extra contrast, sprinkle the warm palets with chopped toasted hazelnuts or a pinch of flaky sea salt as they come out of the oven.
why this recipe
These chocolate Nutella filled mini cakes are the kind of indulgence that instantly elevates any moment, marrying a luscious molten Nutella heart with a tender, cocoa-rich crumb that stays moist long after they leave the oven. The batter comes together in minutes with everyday pantry staples, yet the finished cakes emerge looking and tasting like pâtisserie treats, releasing a heady aroma of dark chocolate as they bake. Each bite delivers a satisfying contrast—delicate exterior, velvety center—that makes them irresistible for dinner parties, afternoon coffee breaks, or a spontaneous late-night craving. Easy to portion, quick to bake, and impossible to forget, this recipe turns simple ingredients into an elegant showstopper that will have everyone reaching for seconds.
FAQs
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Frequently Asked Questions
Can I prepare and freeze these Nutella-filled mini cakes in advance, and how should I reheat them to keep the molten center?
Yes—once baked, let the palets cool, then wrap each one airtight and freeze for up to a month. Reheat straight from frozen in a 180 °C (350 °F) oven for about 8 minutes (or 12 minutes if unbaked batter was frozen), just until the edges are hot and the centers feel soft when lightly pressed; serve immediately so the Nutella stays molten. A quick 20–30 second microwave blast will work in a pinch, but the oven gives the best “lava” effect.
Can I substitute Nutella with another filling (peanut butter, caramel, fruit ganache) and will the baking time need adjustment?
Absolutely—thick, spoonable fillings like peanut butter, dulce de leche/caramel, or a firm fruit ganache work fine; freeze teaspoon-size portions first so they stay centered and molten. The visual doneness cue (edges set, center slightly soft) is the same, so keep the 10–12 min bake, adjusting only ±1 min: shave a minute for very fluid caramel, add a minute for dense nut butter or ganache.
Can I use standard muffin tins instead of mini molds, and how should I adjust the baking time?
Yes—regular muffin cups work; you’ll get about 6 larger palets instead of 12 minis. Keep the oven at 180 °C but extend the bake to roughly 14–16 minutes, pulling them when the tops look dry and the centers still feel slightly soft to preserve the molten Nutella core.