Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes 12 cupcakes
INGREDIENTS
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 (See notes)
[NOTES: I used PB dulce de leche but since I got about 3oz from the giveaway I used about 1/2 tsp per cupcake instead of the recipe\’s 1-1/2 tsp.]
Directions:
INSTRUCTIONS
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.
Notes:
Usually I tend to be an anti-naked cupcake-er. I love me some frosting anytime all the time but these cupcakes were good enough to eat sans frosting! Maybe if I made frosting a nice cream cheese frosting would compliment well.