Recipe by Sarah Phillips © 2009 Sarah Phillips CraftyBaking.com
Photo by Cinara from Cinara's Place, Premium Member © Sarah Phillips,CraftyBaking.com
What is Nutella? It's a creamy chocolate hazelnut spread and it's absolutely delicious. You can find it in most grocery stores.
CAKE RECIPE HELP
1 3/4 cups unbleached all-purpose flour, sifted; spoon flour into measuring cup. Sift flour after measuring.
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons butter; can be cold from the refrigerator
3/4 cup sugar
3 large eggs; can be cold from the refrigerator
1 teaspoon vanilla
Nutella, approximately 1/3 cup, measure in dry measuring cup
1. Position oven shelf in the middle of the oven and preheat oven to 325 degrees F. Line 12 muffin tins with paper liners or spray the tin with vegetable oil spray.
In a medium size mixing bowl, combine the flour, baking powder and salt. Set aside.
2. With a stand mixer fitted with a paddle attachment, or with a hand-held mixer, cream together the butter and sugar until light and fluffy, about 1 minute.
3. Reduce the mixer speed to low and add in the eggs, one at a time, beating for 20 seconds after each addition. Add vanilla.
Increase mixer speed to medium-low and beat one minute until light and fluffy. The batter will look slightly curdled.
3. With a large rubber spatula, fold the flour mixture into the butter/egg mixture until the batter no flour remains.
4. Using an ice cream scoop, fill each muffin liner 3/4 full with batter.
Top each cupcake with 1 1/2 teaspoons Nutella, taking care not to touch the sides of the liner. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
5. Bake for 20 minutes until the top feels firm and gives slightly when touched on the cake part.
The cupcakes should just start taking on some light brown color around the edges.
When done, remove to a wire rack to cool completely.
Store cupcakes at room temperature for a few days, well wrapped.
This recipe is adapted from Cinara's Place.
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