Oct 03 2008
Nutella Frosted Cupcakes
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
- Preheat oven to 325F. Line 12 muffin tins with paper liners.
- 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.
- Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop.
- 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.
4 responses so far
Yum, yum… my kids love Nutella, and I’m sure this will be a big hit with them. I haven’t seen this before, so thanks for sharing!
wow! ur nutella cupcakes look so awesome & yummy. the swirls r really pretty.
Yes, this was the rave before. I have yet to make it though. No Nutella at the moment, but I do have pandan kaya, and you said people used kaya before. Hmmm… will probably give it a try. Thanks!
I will try this. My kids love Nutella. :o) Thanks for sharing.