We all know how comforting Nutella is. It's the perfect hard-at-work sweet sustenance. These cupcakes are a great way to dress up the teaspoon of Nutella that usually comes from the jar on a spoon or on toast.
The first time I made these cupcakes I made them in my special gold foil cases. Nutella deserves special cases. Then I baked them and realised that in fact the beautiful buttery yellow of these cupcakes clashed with the gold. Fail.
The original recipe from Donna Hay calls for peanut butter to be swirled into the recipe so the next time I made them I tried mini versions with either Nutella, PB or a mixture. I think the best combination is Nutella and a bigger size.
I found these originally on a few different blogs (haven't got the exact links as I didn't use the recipes) and they had significantly reduced the butter - please don't do this, the butter is what makes the cake part delicious.
Self-frosting Nutella Cupcakes
(adapted from Donna Hay's Modern Classics: Book 2)
135g plain flour
1/8 tsp salt
1 1/2 tsp baking powder
120g unsalted butter
75g caster sugar
1/4 tsp vanilla extract
8 tsp Nutella (or peanut butter)
Preheat your oven to 170C/325F. Line a muffin tin with 8 liners. Sift the flour, baking power and salt together into a bowl. Cream the butter and sugar together until fluffy. Add an egg and beat well, then repeat with the other egg, adding a little flour from the bowl if needed. Beat in the vanilla, then the flour mix. Divide the mixture between the cases. Add a tsp of Nutella to each case then use a toothpick to swirl it into the batter. Bake for 15-20 minutes or until golden brown and a toothpick comes out clean (from a non-Nutella patch). Leave to cool on a wire rack.