Sunday, April 11, 2010

Nutella Cupcake

Nutella Cupcakes
yeilds 12 - 16 cupcakes

10 tbsp butter, softened
3/4 cup sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

Preheat oven to 325F.

Line 12 muffin tins with paper liners.
Cream together butter and sugar until light
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 muffin tins 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 20-25 minutes.
Do not remove cupcakes from the muffin tins until set, then remove to a wire rack and let cool completely.
*Important not remove from pan too soon - cupcake centers will fall,
Remove to a wire rack to cool completely.

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