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Self Frosting (Nutella) Cupcakes

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Serves | Prep Time | Cook Time


10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted flour
1/4 tsp salt
2 tsp baking powder
1/3 cup Nutella

Preheat oven to 325F and line 12 muffin tins with paper liners.

Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.

Stir in flour, salt, and baking powder until batter is smooth and all flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups 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, folding a little batter up and over the Nutella as well.Bake for 20 minutes. Remove to wire rack and allow to cool.

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I left out 1/4 cup of the sugar, which I think seemed to hold the cake up a little bit more. The cake itself is kind of dry for me, but I like the crumb of it so I will have to lessen the baking time by 1-2 minutes, I think. I also added a spoonful of nutella right on top after they came out of the oven!

I tried these a few months ago and they were yummy - extra yummy with a hot cup of coffee. I added some Nutella as a frosting for some extra flavor.

Uhhh, what's "Nutella?"

I absolutely LOVE Nutella! Even though I'm not a baker I'm going to have to give these a try. This should make you laugh...I come from and Italian family so instead of the regular PB&J that most kids bring to school, my little cousins take nutella sandwiches for lunch!!!!

OMG.. these look really amazing. :) I can't wait to try them. My thighs thank you. They have been starving.

I made these a loooong time ago, and they're so good. The original recipe is a Donna Hay recipe, and calls for peanut butter. I haven't tried them any other way than with Nutella, but I've seen the recipe made using peanut butter and jam, so it seems pretty versatile.

These sound absolutely wonderful. I love the taste of Nutella.

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