Shelly's Recipe

SELF FROSTING NUTELLA CUPCAKES

Category: 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
3 eggs
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.