I never really liked frosting on my cupcakes. The reason being that I always relate them with food coloring or I just think they are more for aesthetic principle. When I came across these self-frosting cupcakes, I was intrigued. No need for frosting and what.. NUTELLA?! Bookmarked! (hehe) The Nutella added a nice crunch to the cupcake and not to say, the absolutely amazing chocolatey hazelnutty taste! These cupcakes are swirly and beautiful without the frosting. Props to my bff for these awesome photos. You made my day♥
Self Frosting Nutella Cupcakes
recipe from Baking Bites
10 tbsp(140 grams) butter, softened (I used 8tbsp)
3/4 cup white sugar (I used 1/2 cup)
1/2 tsp vanilla
1 3/4 cups (200 grams) all purpose flour, sifted
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup (~1 teaspoon for each cupcake)
Preheat oven to 325F.
Line 12 muffin tins with paper liners.
With mixer, cream together butter and sugar until light (~2 minutes).
Add in eggs one at a time.
Beat the mixture after each egg until fully incorporated.
Stir in flour, salt and baking powder until batter is uniform.
Fill each muffin liner 3/4 full with batter.
Top each cake with 1 tsp Nutella.
Swirl Nutella in with a toothpick (make sure to fold a bit of batter over the nutella).
Bake for 20 minutes.
Remove to a wire rack to cool completely.
If you'd like more Nutella on your cupcake, I suggest adding in little at a time. It was a bit difficult to swirl the batter over the Nutella.
Oh-la-la.. Enjoy these absolutely Nutella-y, rich and buttery cupcakes.