I Am Not A Foodie

Through a string of blogs (鱼宝的厨房 to Fresh from the Oven to Baking Bites), I reached this particular recipe. I love, love nutella and just couldn’t resist this recipe.

You will need (12 cupcakes)

10 Tbsp. of butter, room temperature
3/4 cup sugar
3 large eggs, room temperature
1/2 Tsp. Vanilla extract
1 3/4 cups sifted all purpose flour
1/4 Tsp. salt
2 Tsp. baking powder
Nutella, 12 Tsp. (1 Tsp. for each cupcake)

Preheat oven to 325F. Line muffin pan with paper cups.

Cream the butter and sugar. (I used the paddle attachment on my KitchenAid Mixer, which can be used for the whole process.) Add the eggs in one at a time, mix well. Add vanilla extract. Finally stir in the flour, salt and baking powder.

Scoop the batter into the lined cups 3/4 full. Top each cake with 1 Tsp. of Nutella. Swirl Nutella in with a toothpick, make sure to fold a bit of batter up over the Nutella.

Bake for 20 minutes or until a toothpick comes up clean. Cool on wire rack.

I tried one after it had cooled down. The cupcake tasted dry, but the Nutella topping was oily. It was kinda weird combination. I think next time I bake this I will have to add some milk to the batter to make it thinner and smoother.

Here’s the nutritional information just in case you are curious (from NutritionData).