Friday, February 13, 2009
Nutella Frosted Cupcakes
Oh my goodness, I LOVE Nutella. I could eat it by the spoonful. Wait, I do eat it by the spoonful. It is just the perfect combination of chocolate and hazel-nutty goodness. But I have never tried baking with it before. I don't know why but the thought just never occurred to me. I came across this picture on Tastespotting (love that site) and decided I had to try these out. They turned out delicious and wonderful!
Nutella Self-Frosted Cupcakes
(I thought they turned out more the consistency and density of a muffin)
10 Tbsp. butter, softened
3/4 c. white sugar
3 large eggs, at room temp.
1/2 tsp. vanilla
1 3/4 c. sifted flour
1/4 tsp. salt
2 tsp. baking powder
12 tsp. Nutella (1 tsp for each cupcake)
Line 12 muffin tins with paper liners.
Cream together butter and sugar until light and fluffy, about 2 minutes. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanillla. Stir in flour, salt, and baking powder until batter is uniform and no flour remains.
Using an ice cream scoop or spoon, fill each muffin liner with batter. They should be about 3/4 full. Top each supcake with 1 heaping teaspoon of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the Nutella.
Bake in a 325 degree oven for 20 minutes or until toothpick comes out clean. Watch carefully, I overbaked mine and they are dry. Very yummy, but dry. Remove to a wire rack and cool completely. Enjoy!