I was in the mood for cupcakes and I remembered seeing a recipe for Nutella cupcakes in my Google Reader. I decided that would be the perfect way to use up some more of the large container of Nutella we have in the kitchen. I sent a shout out to the ladies on The Nest and one person suggested buying a yellow cake mix and adding the Nutella into the cups of batter. Someone else sent me over to Baking Bites. Wow! There is some wonderful stuff on that site! Go look! I’m going to make some apple muffins from the site too.
I had forgotten how easy it is to make cupcakes or cake for that matter from scratch. I will making more cupcakes from scratch again very soon! My husband has a birhtday coming in May. Hmm! Enjoy! These came together quite easily and you don’t even have to bother with frosting them.
Nutella Frosted Cupcakes
source: Baking Bites
10 tbsp(140 grams) butter, softened
3/4 cup white sugar
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
Preheat oven to 325F. Line 12 muffin tins with paper liners.
Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes.
Remove to a wire rack to cool completely.