I love Nutella. I can’t stand to be without it. And I am always on the search for new Nutella recipes. I decided to try, as my first Nutella recipe, the popular self-frosting Nutella cupcake from Donna Hay.
They turned out nicely, but here are some things I didn’t like about the cupcake. First, the batter was very sticky – I’m not sure if this is normal, but I am positive that I did everything as per instructions. I’ve never seen such sticky cupcake batter. Second, the Nutella was difficult to swirl around the top of the batter. Third, the cupcake is too dense for my liking; I much prefer light, fluffy, airy, moist cupcakes. This cupcake, in my opinion, is more similar in texture to a muffin.
Nutella Cupcakes
makes 12
Ingredients
10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted ap flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
Method
Preheat oven to 325F. 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. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. 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.
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I am in search of a chocolate cupcake recipe with Nutella in the batter, but haven’t yet found one. Please let me know if you know where I can find one. In the meantime, I will be looking at all the gorgeous Nutella cupcakes on Flickr!
