Nutella Self-frosting Cupcakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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How can you go wrong with sugar, white flour, chocolate and hazelnut? If I ever make these cupcakes again I definitely would use a little less Nutella as I think I went a bit overboard topping the batter, and it made for a messy challenge trying to make attractively swirled tops. Ingredients:
10 tbsp butter, softened |
3/4 cup white sugar |
3 eggs |
1/2 tsp vanilla |
1 3/4 cups sifted flour |
1/4 tsp salt |
2 tsp baking powder |
1/3 cup nutella |
Directions:
1. Preheat oven to 325F. Line 12 muffin tins with paper liners.
2. Cream together butter and sugar.
3. Add in eggs one at a time, until fully incorporated.
4. Add vanilla.
5. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
6. Using a scoop, fill each muffin liner 3/4 full with batter.
7. Top each cake with 1 1/2 tsp Nutella.
8. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
9. Bake for 20 minutes.
10. Remove to a wire rack to cool completely.
11. View step by step instructions for this Donna Hay recipe at my food blog,
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