For our beach potluck last weekend, I was stumped as to what I could make. I knew it had to be something that was both kid and adult friendly. I didn't want to spend a whole bunch of money trying a new recipe so I wanted to keep it limited to things I had on hand. I knew that there would be healthy stuff so I could get away with something sweet. Back before I even started food blogging, I saved many recipes and as I was going through my old recipe binder, I came across these cupcakes not once, but three times. Apparently I really wanted to make these back in the day. I already had the Nutella thanks to my recent investment at the grocery store and the rest of the ingredients were things I always keep on hand in case the mood to bake strikes which in my case happens to be often. This could not have been a more simple recipe.I think the most difficult thing was swirling the Nutella and even that was kind of fun. Make these immediately. The buttery cake is tender and the Nutella is the star as the frosting/topping. It's uncomplicated and completely delicious. I'm super shocked I restrained myself at just one.
Self Frosting Nutella Cupcakes
(Adapted from Baking Bites)
Makes 10-12 cupcakes
8 tablespoons unsalted butter, softened
1 3/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1/2 teaspoon vanilla
Nutella (approximately 1/3 cup, about 1 teaspoon for each cupcake)
Preheat the oven to 325 degrees. Line 12 muffin tins with paper liners or alternately spray and flour each muffin tin and set aside.
In a medium bowl, sift together the flour, salt, and baking powder and set aside.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about two minutes. Add the eggs one at a time making sure that each egg is incorporated before adding the next. Stir in the vanilla.
With the mixer on low speed, stir in the flour mixture and beat until just combined. Fill each muffin tin with batter about 3/4 full. Top the batter in each tin with 1 teaspoon of Nutella. Swirl the Nutella into the batter with a toothpick taking care to spoon some of the batter over the Nutella.
Bake the cupcakes for 15-20 minutes until a toothpick inserted in the center cupcake comes out clean. Transfer the cakes to a wire pan to cool completely.