SELF FROSTED NUTELLA CUPCAKES

 

  • Cooking Time: 20 minutes
  • Servings: 24
  • Preparation Time: 40 minutes

Ingredients

  • 10 tbsp(140 grams) butter, softened
  • 3/4 cup white sugar
  • 3 eggs
  • 1/2 tsp vanilla
  • 1 3/4 cups sifted all purpose flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 jar Nutella

Directions

  • 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 tbsp 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.

Notes

So easy to make and absolutely addictive!

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