So if you’ve tried Nutella how can you not like it. It’s the perfect blend of chocolate andhazelnut flavor. Perfect on toast in the morning but what else can you do with it? So so much actually and I’ve made some cupcakes and frosting to prove it!
10 tbsp butter, softened
3/4 cup granulated (regular white) sugar
3 large eggs, at room temperature
1/2 tsp vanilla
1 3/4 cups all purpose flour. sifted
1/4 tsp salt
2 tsp baking powder
2 tsp veggie oil
Nutella. 12 teaspoons. (1 teaspoon for each cupcakes)
So anyway, using an ice cream scoop , fill each muffin liner with batter. They should be about 3/4 full.. Top each cake with 1 huge tsp of Nutella. To make it pretty use a toothpick and swirl the Nutella around. Tip: don’t over swirl and also make sure you have some of the white batter showing on the top so it doesn’t look like a regular chocolate cupcake. You want the marble effect.
Bake for 20 minutes and then cool completely on a wire rack.
|P.S. I’m not a food photographer so you have to deal with my half ass picture taking. K? thanks! 🙂|
This should yield 12 cupcakes. Key word is should. I was only able to make 11 so I guess I was a little generious on the scoops.
Nutella Cream Cheese Frosting:
- 8 oz cream cheese at room temperature
- 2 tablespoons unsalted butter at room temperature
- 1/4 cup powdered sugar
Remove the Nutella.
8 oz of cream cheese
1 Tbls butter
1/4 cup of butter (instead of 2 Tbls).
1/2 C. powdered sugar (instead of 1/4).