Self-Frosting Nutella Cupcakes

Nutella is pretty much amazing. And making this recipe may or may not have been an excuse to buy myself some Nutella. These cupcakes look super cool and taste delicious. I highly recommend to anyone looking for something to satisfy their Nutella fix.

Recipe from Home Cooking Rocks

What you need…

140 g. of butter (that’s a little less than 2/3 cup), softened to room temperature
3/4 c. white sugar
3 eggs
1/2 tsp. of vanilla
1-3/4 c. of all purpose flour
1/4 tsp. salt
2 tsp. baking powder
9-12 (depeding on the size of your cupcake pan) heaping tsps. of Nutella

What to do...

Preheat the oven to 325 degrees F. First, you need to have all your ingredients at room temperature, including the eggs and the Nutella. Sift together the flour, baking powder and salt. Set aside. Place the sugar and butter in a large mixing bowl. With a wire whisk or a mixer, beat the butter and sugar together. Just keep beating until the mixture is light and creamy. Add the eggs, one at a time, beating after each addition. Add the flour mixture and mix. The mixture may appear lumpy at first, but keep right on mixing until you have a smooth batter. Note that the batter will be heavy and hardly pourable. Stir in the vanilla. Meanwhile, line the muffin pan with paper cups. Use an ice cream scoop (very practical) to fill the pans until about 3/4 full. Top with a heaping teaspoonful of Nutella. Take a toothpick, dip into the unbaked cupcake until the tip hits the bottom of the pan.Using a scooping motion, swirl the Nutella with the batter so that some of the batter comes up on top of the Nutella. Bake in a preheated 325 degree F oven for exactly 20 minutes.

Love me some Nutella

Batter with dollops of deliciousness

After swirling the batter over the Nutella

Post-baking. The roommates have already attacked the pan

My roommates excited to try the result!