Self Frosted Nutella Cupcakes
- Cooking Time: 20 minutes
- Servings: 24
- Preparation Time: 40 minutes
- 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
- 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.