I picked up two mini muffin tins at a local consignment store and I was dying to make something in miniature form! I’m not much of a baker, so I was delighted at how easy these nutella cupcakes were!
In reality, these are more like mini muffins, not as sweet as a normal cupcake. Which worked out for us since Matt doesn’t like overly sweet treats (nor do I), but we both love nutella!
The first time I made these, I had a problem where I was trying to mix the nutella in the batter. All you’re really trying to do is get the ribbons of nutella throughout the batter.
Self Frosting Nutella Cupcakes
Recipe from One Ordinary Day
Makes about 24 mini cupcakes
1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature
1. Preheat the oven to 325F.
2. In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy.
3. Add the eggs and vanilla and beat until smooth.
4. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined.
5. Divide the batter between 24 paper-lined or pam spayed muffin cups.
6. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer or toothpick. Note: the aim is not to mix it into the batter, but simply add ribbons of nutella throughout.
7. Bake for 9-15 minutes, or until springy to the touch. Cool on a wire rack.