Self Frosting Cupcakes

The baking bug has hit me again. I had purchased some nutella, a chocolate hazlenut spread, at the grocery store so I knew that I was going to make something with that but I had no clue what. I searched the internet for Nutella recipes and the recipe I found the most was for these "self frosting cupcakes." Sounds pretty interesting and less work for me, since I would not have to make a frosting. :) Self Frosting Cupcakes it is.


These little gems were a breeze to mix up, I think the most time consuming part was swirling the nutella into the batter. I thought that they were a little dry but my husband did not agree with me. Regardless they were tasty.

Self Frosting (Nutella) Cupcakes
(Source: Found on PieKnits; orignal source unknown)

Ingredients
10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted flour
1/4 tsp salt
2 tsp baking powder
1/3 cup Nutella

Directions
- Preheat oven to 325F and line 12 muffin tins with paper liners.

- Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.

- Stir in flour, salt, and baking powder until batter is smooth and all flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups 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, folding a little batter up and over the Nutella as well.Bake for 20 minutes. Remove to wire rack and allow to cool.

- Makes 12.