Week 31. Self-frosting Nutella Cupcakes

I've had my eye on a few nutella cupcake recipes lately...so I thought while I was home I would utilize my parent's resources (let them buy the ingredients... thanks, Mom!) This recipe looked easy and yummy, so I went for it. Nutella is yummsters.



Self-frosting Nutella Cupcakes

10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
1/3 cup Nutella

Preheat the oven to 325°. Lined muffin pans with muffin/cupcake paper liners.
Using a mixer, cream butter and sugar together.

Do this until light and creamy. About 2 minutes or so.

Add one egg at a time.

Beat the mixture after each egg.

Add vanilla, then the flour, baking powder and salt. Continue to mix everything together until well incorporated.

The mixture would be sort of lumpy like it would be hard to pour. Don’t worry, that’s how it should be. As long as it’s not hard as rocks of course.

Use an ice cream scooper to fill up the cups with the batter. About 3/4 full.

Top each batter with 1/2 tsp of nutella.

Use a toothpick or a satay skewer to swirl the nutella in with the batter.

Make sure a little bit of the batter comes on top. Bake in the oven for 20 minutes.

Serve cool or a slightly warm.

**Hannah's Hints**

* It is fun to lick the nutella off of whatever you use to scoop it.

* If I made these again, I'd made sure the nutella gets swirled in through the whole cupcake, mostly because I looooved the tops of the cupcakes. But the bottoms didn't thrill me. SO...be a better swirler than me and you will get great satisfaction from your nutella cupcakes.

* Eat the rest of the nutella...I repeat, DO NOT WASTE GOOD NUTELLA. Eat it on toast. Eat it with fruit. Eat it with vegetables. Eat it with a fox. Eat it in a box. Seriously...don't let it just sit there. Nutella must be eaten.