Tuesday, October 2, 2012

Nutella Cupcakes

I really love cupcakes.  Mucho.  And while the regular flavor kind with regular flavor frosting is my favorite, I love experimenting with different kinds, especially when it means I don't have to frost 3 dozen tiny cakes.  Which I've done.  And I wanted to shoot Betty Crocker.

And so, when I saw this recipe for "self-frosting" nutella cupcakes on Pinterest (it doesn't always have practical application, but this was one of those times when I trusted it), I decided to try them as a nice treat, because I think it's been like two weeks since I've made dessert, and that's a grave oversight.
NUTELLA.  It rules the universe in some places.
The only problem I had with these was that it was nearly IMPOSSIBLE to "swirl" the batter to make it look even remotely nice.  I tried using a chopstick first and when that was impossible, I quit and switched to a butter knife, which was even more difficult.  I don't think skipping the muffin papers would help either, because the dough would probably stick to the pan, even if it was sprayed.  So just be patient as you are swirling in the nutella and keep chanting to yourself "nutella, nutella, nutella..." or whatever it takes to keep the end goal in mind.  Because they are really delicious.

The only other thing is that the cupcakes get firm around the edges really fast, so you're probably going to have to eat them really quickly.  OH WELL.
Swirly twirly -ish

Nutella Cupcakes
by Babble.com at Shine via One Ordinary Day

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

Preheat the oven to 325F.  In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy.  Add the eggs and vanilla and beat until smooth.

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.  Divide the batter between 12 paper-lined muffin cups.  Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer or knife (or chopstick.  Or claws of death-- patience, young padawan!).
Swirl away, my son
Bake for 25-30 minutes, or until springy to the touch.  Cool on a wire rack.

Makes 12 cupcakes.


Adrien said...

and they are SO yummy. i know. i ate one.

LP said...

You should send me a care package with a sampling of all the good things you make in it.