If you have been following my blog regularly, you would know I go crazy over chocolates. Recently, I had the wonderful opportunity to review food and it was Nutella Chocolate Chip cupcakes without the icing/frosting. I love eating them so much and I think it shows in my review and the sponsor was so happy reading my glowing review that she baked me another batch of cupcakes. And I got hooked and after a few weeks, I ordered another batch from the sponsor (am getting embarrassed for eating for free hahaha!)
At this point, I think it is sufficient to say that yes, I am addicted to the Nutella cupcakes and I spent some time Googling for the similar recipe to make it. And yes, I managed to find it and gathered up my courage to drive my long-time-untouched car by myself (the last time I drove the car was when I was pregnant with Alyson) to the nearest baker's shop to get the ingredients and waited for the right day, chucked my girl to my MIL to take care and I gave it a try, so without further ado, here goes:
SELF-FROSTING NUTELLA CUPCAKES
PREPARATION TIME: ABOUT 40 MINUTES
Prep Time: 20 minutes
Bake Time: 15-20 minutes
Ingredients:
10 tablespoons butter, softened (I used about 125g of butter at room temperature)
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1 3/4 cups all purpose flour, sifted (I used wheat flour, can't find AP flour)
1/4 teaspoon salt
2 teaspoons baking powder
Nutella, approximately 1/3 cup (I didn't measure this, just scoop based on how addicted I am to Nutella which probably might be about 10 tbsp : 1 tbsp for each cupcake?)
What to Do?
* Preheat oven to 325°F. Line a 12-hole muffin tin with paper liners.
* Cream together butter and sugar for 2-3 minutes. Add in eggs one at a time, waiting til one is incorporated before adding the next. Mix in vanilla.
* Stir in flour, baking powder, and salt until incorporated and completely mixed. DO NOT OVERMIX!
* Scoop into liners, filling each 3/4 full. Add a teaspoon of nutella to the top of each and swirl in with a toothpick.
* Bake for 18-20 minutes, until a toothpick comes out clean (don’t insert it into the nutella swirl, make sure it goes into just the cake). Remove from pan and move to a wire rack to cool completely.
THE RESULTS
REACTIONS FROM MY "GUINEA PIGS"
So there you go.... my attempt of making SELF-FROSTING NUTELLA CUPCAKES!
To view my other recipes, feel free to hop over to my Recipe Library page for more info!
