As I am also heading out to hubby's office for their "opening day" before going on to a party. I needed a no frost cupcake.
Then I remembered this Nutella Cupcake that I baked back in 2006. It was so popular back then and I remembered it was delicious.
With the recent Nutella sales of buy 1 free 1, hubby bought home two bottles. I needed to clear that off fast as my kiddos eat Nutella like drinking water.
I wonder who doesn't love Nutella but excessive is not good.
This recipe is so easy to put together that my girl is actually the one baking them.
Verdict: soft and moist and with the yummy Nutella.
What you need
140g butter, softened
100g white sugar
3 eggs
½ tsp vanilla essence
200 grams sifted plain flour
¼ tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
Method
Preheat oven to 180°C. Line 12 muffin tins with paper liners.
Cream together butter and sugar until light, 2 minutes.
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.
Fill each muffin liner with batter. They should be ¾ full.
Top each cake with 1½ 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.
