The Nesquik cupcakes, delicious and super soft, perfect for breakfast or a sweet break.
The cupcakes with Nesquik are without butter in the dough, making them particularly light and perfect also for those who love light foods.
To make these treats even more indulgent, you can add a teaspoon of Nutella on the cupcake before baking it, a real delight.
For this recipe, we used the 9-inch rustic mold from the company MARIO MUGNANO PENTOLAME with which we collaborate, non-stick molds that don’t require lining with parchment paper.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8 cupcakes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Nesquik cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tbsp Nesquik
- 1/3 cup granulated sugar
- 1 medium egg (at room temperature)
- 1/4 cup whole milk
- 2 3/4 tbsp vegetable oil
- 1/2 packet baking powder
- 1 pinch fine salt
Tools for the Nesquik cupcakes:
- 1 Bowl (large glass)
- 8 Molds rustic 3.5-inch
Preparation and baking of the Nesquik cupcakes:
In a glass, put the Nesquik and gradually add some milk, stirring well to dissolve the chocolate thoroughly.
In a bowl, beat the egg with the sugar using electric beaters until you obtain a frothy and almost white mixture, add a pinch of salt, the vegetable oil, and the milk with the Nesquik.
Once all the ingredients are incorporated, add the sifted flour and baking powder.
Mix until the batter is smooth and homogeneous.
Place a generous tablespoon (about 1.5 oz) of batter into the molds and bake in a preheated oven at 340°F for about 15 minutes, perform the toothpick test.
Let the Nesquik cupcakes cool and before serving, sprinkle them with powdered sugar.
DON’T MISS:
If you don’t have the molds as shown in the picture, you can use other molds or muffin tins, just consider that both the cooking time and quantity might change.
A little trick when adding Nutella to desserts is to make small heaps of Nutella on a sheet of parchment paper, freeze them, then put a little batter into the cupcake, add a frozen heap of Nutella, and cover with more batter, bake, this way the Nutella will stay soft creating a heart.
Can I use an alternative milk (e.g., plant-based) or lactose-free milk?
Yes, the recipes work perfectly also with almond, soy, or oat milk, or lactose-free milk. The result will still be soft and tasty.
What type of Nesquik to use: powder or ready-to-drink?
For the batter, it is better to use Nesquik in powder form. The ready-to-drink format is more suitable for beverages, creams, or glazes.
How to best store them and for how long?
Store them in a tin box or under a dome for up to 5 days at room temperature. Before consuming, you can slightly warm them in the oven or on a pan.
