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Monday, August 6, 2007

Nutella Cupcakes

W-o-w. I'd heard people talking about Nutella before, and how amazing it is, but when faced with such fanaticism for something, I tend to be turned off to it (HP included!). Well, The Nest/What's Cooking also has its legions of Nutella fans, but after actually seeing things made with this stuff, I decided it was time to give in and just try it.

My first adventure in Nutella Land (aside from, of course, eating it off a spoon) was Nutella Cupcakes, from ladymcbth on What's Cooking.

Nutella Frosted Cupcakes
  • 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
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. Makes 12.


Sherri said...

How is it I've never seen these before? When I grow up, I want to be a Nutella cupcake.

Maryanna said...

This looks so good. I'm trying to figure out an excuse to make these. Of course, I'll have to think up someone to eat them b/c if not... I'll eat them all!

Sherri said...

OH, Crap. I just made these. Thanks for ruining my diet.
WOW!!! Amazing!

Anonymous said...

I just made these last night and the middle sunk in? Any ideas or help? TIA! They tasted really good despite not looking so good.

TPOX said...

Una- I've had sinking problems with other cupcakes before, and I later determined the cause to be some really old baking powder. It has lost all it's levening power. Given that this recipe uses 2 tsp of it, I'd start with that as my first guess. (Definitely check even if you think it's not that old, I thought for sure mine was fresh. It turned out to be a year past the date on the can. Oops!) Aside from that, I'd check the temperature on your oven. Mine is aweful, usually 50 degrees off from where I set the dial. Hope this helps!