Nutella Cupcake

We were invited to a party today and I wanted to bake a cake for them.  Thought it might be easier to serve as cupcake rather than cake as there are many kids there.

As I am also heading out to hubby's office for their "opening day" before going on to a party.  I needed a no frost cupcake.  

Then I remembered this Nutella Cupcake that I baked back in 2006.  It was so popular back then and I remembered it was delicious.  

With the recent Nutella sales of buy 1 free 1, hubby bought home two bottles.  I needed to clear that off fast as my kiddos eat Nutella like drinking water.

I wonder who doesn't love Nutella but excessive is not good.

This recipe is so easy to put together that my girl is actually the one baking them.

Verdict: soft and moist and with the yummy Nutella.


Source: Baking Sheet 

What you need 

140g butter, softened
100g white sugar
3 eggs
½ tsp vanilla essence
200 grams sifted plain flour
¼ tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

Method 

Preheat oven to 180°C. 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.

Add vanilla.

Stir in flour, salt and baking powder until batter is uniform and no flour remains.

Fill each muffin liner with batter. They should be ¾ full.

Top each cake with 1½ 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.  

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Grace of Life Can Be Simple