KookyCulinary

Once upon a time, this cupcake was the rage of many food bloggers. Many had even adapted to their own version using local ingredients like kaya (coconut jam). As for me, being the Nutella-lover that I am, I am sticking to the Nutella version.

This recipe was originally from Donna Hay but was modified by Nic of Baking Bites. This is her recipe.

10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

1. Preheat oven to 325F. Line 12 muffin tins with paper liners.
2. Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
3. Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop.
4. 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 minutes. Remove to a wire rack to cool completely. Makes 12.