Here’s a little treat for my sweet tooth! One – it’s a cupcake, Two – it’s got frosting, Three – Its nutella frosting. I nicked this recipe off the official nutella website – not promoting them, but boy was it worth it! You can’t really replicate the taste of nutella with anything else. Am I glad my supermarket had a buy one get one free offer. Considering the co-resident finished one whole bottle by just digging in a spoon and licking it all off, I needed to use up the other in more productive ways. So yes, this is an attempt at productivity – though it resulted in sheer indulgence!
Prep time: 10 mins
Cooking time: 25 mins
What you need:
1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature
What to do:
In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.
In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!
Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes.