Nutella cupcakes

Delicate, tender Nutella cupcakes with a crunchy top. They are delicious and very simple to make — could there be a better dessert for the weekend?

Makes 12 cupcakes.

Ingredients for the Nutella cupcakes:

• 140 g butter
• 3/4 cup caster sugar
• 3 large eggs
• ½ tsp vanilla extract
• 1 and 3/4 cups plain flour
• 2 tsp baking powder
• ½ cup Nutella

All ingredients should be at room temperature.

In a mixing bowl, beat the butter and sugar together until very light and fluffy. Add the vanilla extract and mix well. Add the eggs one at a time, beating well after each addition until fully combined. Add the sifted plain flour and baking powder, then fold in gently with a spatula until just combined.

Line a cupcake tin with 12 cupcake cases. Divide the batter evenly between the cases, filling them about two-thirds full. Top each cupcake with 1½ tsp Nutella. Swirl the Nutella lightly with a toothpick, folding a little batter over it.

Bake at 160 – 170°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.

Enjoy!

Recipe source: Donna Hay’s collection.