Saturday, February 5, 2011
Self-Frosting Nutella Cupcakes
It's World Nutella Day. How did I celebrate? By swirling a spoonful of Nutella into my oatmeal (you should try it sometime-it's yummy!) and by baking these Nutella cupcakes. I originally saw them on Amy's blog, Playing House, and they went into my mental file of recipes I HAD to make. Although the recipe says to cool them completely, they are sooo yummy while still warm.
Self-Frosting Nutella Cupcakes (adapted from Playing House)
Printer friendly recipe
10 tbsp (140 grams) butter, softened
3/4 cup (150 grams) white sugar
3 eggs, at room temperature
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted all purpose flour (sift before measuring)
1/4 tsp salt
2 tsp baking powder
Nutella, approximately 1/3 cup
Preheat oven to 325F. Line 12 muffin tins with paper liners.
Put the flour, baking powder and salt in a bowl and whisk together to combine. If you're weighing your flour, you can skip the sifting and just whisk the flour, baking powder and salt well. Set aside.
Cream the butter and sugar until light, about 2 minutes. Add in the eggs one at a time, mixing until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in the flour mixture until batter is uniform and no flour remains.
Using a small ice cream scoop for uniformity, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with about 1 1/2 tsp Nutella. Swirl the Nutella in with a toothpick, skewer, or sharp knife, making sure to fold a bit of batter up over the Nutella. Don't worry about making it look pretty.
Bake for 18-20 minutes, or until cupcakes test done (poke the cupcake with a toothpick, making sure to miss the Nutella swirl). Remove to a wire rack to cool completely. Makes 12 cupcakes.