Nutella Frosted Cupcakes

N-U-T-E-L-L-A!!! OMG I love this stuff. I mean, its that bad kinda love people!! I'm serious! I have no self-control when it comes to this stuff! I can't have the darn jar in my house (doesn't matter what size jar) I will get a spoon and eat it until I'm literally sick. I love this stuff. I already found ways to put it in other baked goods but then when I found this recipe, I swear I had died and gone to heaven! O-M-G!! It couldn't get any easier than this. Thank goodness this recipe only makes 12 because I'm not sure that all 11 will make it to work tomorrow!! I didn't change a thing in the recipe except next time I gonna try something really decadent and fill the cupcake half way with batter, add a teaspoon of nutella, top with the remaining batter, add the topping, swirl and bake. DIVINE! Ok, now the danger is I still have some Nutella left...where's my spoon? (see what I mean about no self-control...JEEZ!)


I'm showing off my mad scooper skills by entering this recipe in the Tasty Tools is a monthly food blogging event hosted by Joelen's Culinary Adventures. This month, Tasty Tools is focusing on ice cream & portion scoops. Scoops come in a variety of sizes and can help evenly portion out meatballs, muffins, melon balls, cookies, doughs, etc. I personally own 5 icecream scoopers but I only use the 5th one (not shown) as a true ICE CREAM scooper. The ones pictured are reserved for my baking!. For this recipe I used the 2nd one (starting left). Its my go-to scooper mainly for muffins. And I will admit that I used the smallest one to scoop out portions for the nutella for this recipe!

Self Frosted Nutella Cupcakes
Adapted from Baking Bites

10 Tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups flour, sifted
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup (abt 1.5 tsp per cupcake)

Preheat oven to 325*F. Line 12 muffin tins with paper liners.

Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

Using an ice cream scoop, fill each muffin liner with batter. They 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, making sure to fold a bit of batter up over the nutella.

Bake for 20 minutes.

Remove to a wire rack to cool completely.

Makes 12.