Nutella Cupcakes.


10 tablespoons butter (softened),
¾ cups granulated sugar,
3 eggs,
½ teaspoon vanilla,
1 ¾ cups all-purpose flour,
¼ teaspoon salt,
2 teaspoons baking powder,
1/3 cup Nutella.


¾ cups Nutella,
6 tablespoons unsalted butter (softened),
¾ cups powdered sugar,
¼ cup heavy cream.

Preheat oven to 325 degrees.  Line 12 muffin tins with paper liners.   Cream together butter and sugar until light and fluffy, about 2 minutes.  Add eggs one at a time, until fully incorporated.   The batter will most likely look lumpy, which is fine.   Add vanilla.  Stir in flour, salt and baking powder until batter is smooth and all flour is blended.  Fill each liner with batter.  Cups should be about ¾ full.  Top each with a little spoonful of Nutella.  Using either a toothpick or knife, swirl Nutella, folding some of the batter up and over the Nutella.  Bake for about 20 minutes.  Cool completely.  You can go ahead and stop here, but to me, a cupcake is defined by the frosting.  I tweaked an icing recipe I already had, and I do believe this icing turned out pretty darn delicious!  Cream the Nutella and butter together. Add heavy cream and powdered sugar. Beat for about 5 minutes.  (Just a tip: the longer you beat the icing, the smoother and fluffier it will be!)  Enjoy!

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