My friend’s birthdays are the 29th and the 31st and we celebrated on Saturday. One of them has really been wanting nutella cupcakes for awhile, so I decided to make them.
I make the batter and add it to the muffin cups. Then add a teaspoon of nutella to each one.
Then swirl it with a toothpick.
The swirls came out pretty, but I accidentally over baked them because the tops were still soft.
Since I over baked them, they were kind of dry so I added more nutella on top. I used whole wheat flour of course since you eat nutella with whole wheat toast.
Makes 12 cupcakes
• 10 tbsp butter, softened
• 3/4 cup white sugar (used part brown sugar)
• 3 eggs
• 1/2 tsp vanilla
• 1 3/4 cups sifted flour (used whole wheat)
• 1/4 tsp salt
• 2 tsp baking powder
• 12 tsp Nutella
To make cupcake:
Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla. Stir in flour, salt, and baking powder until batter is smooth and all flour is blended.
Preheat oven to 325F. Prepare cupcake pan with liners. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full if you’re not using a scoop.
Top each cake with about 1 tsp Nutella. Swirl Nutella in with a toothpick, folding a little batter up and over the Nutella as well. Bake for 20 minutes.
Adapted from iheartcuppycakes.com