Nutella cupcakes

I was channeling Martha Stewart today when I decided to make Jenn’s Nutella cupcakes for Beau’s graduation party. This is a perfect treat to make on a rainy day — or a sunny one, like today! The toppers were made ahead of time using color prints, scissors, glue and colored toothpicks. 

Self Frosting Nutella Cupcakes
I doubled the original recipe to make 24 large cupcakes. Source: Pieknits
20 tbsp butter, softened
1 1/2 cups white sugar
6 eggs
1 tsp vanilla
3 1/2 cups sifted flour
1/2 tsp salt
4 tsp baking powder
1/2 jar of Nutella 


Preheat oven to 325F and line 24 muffin tins with paper liners. Cream together butter and sugar until light, about 2 minutes. 

Add in eggs one at a time until fully incorporated. The batter may not look smooth but this is fine. Add vanilla. 

Stir in flour, salt and baking powder until batter is smooth and all the flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full. Top each cupcake with 1 tsp of Nutella (generously, if you love Nutella, like I do). Swirl Nutella in with a toothpick, folding a little batter up and over it. 

Bake for 20 minutes. Remove and place on wire rack to cool. Stick toppers on the cooled cupcakes and enjoy!
Photos: Ren Reiske © All Rights Reserved.