Nutella Self-frosting Cupcakes
From girlieerin 16 years ago
- 20 minutes to make
- Serves 12
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 shopping list
- 3/4 cup white sugar shopping list
- 3 eggs shopping list
- 1/2 tsp vanilla shopping list
- 1 3/4 cups sifted flour shopping list
- 1/4 tsp salt shopping list
- 2 tsp baking powder shopping list
- 1/3 cup nutella shopping list
How to make it
- Preheat oven to 325F. Line 12 muffin tins with paper liners.
- Cream together butter and sugar.
- Add in eggs one at a time, until fully incorporated.
- Add vanilla.
- Stir in flour, salt and baking powder until batter is uniform and no flour remains.
- Using a scoop, fill each muffin liner 3/4 full with batter.
- 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.
- View step by step instructions for this Donna Hay recipe at my food blog, ErinCooks.com
The Rating
Reviewed by 4 people-
Yum! Can't wait to try these. Thanks for sharing
jett2whit
in Union City loved it
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