Delicate, tender Nutella cupcakes with a crunchy top. They are delicious and very simple to make. Can there be a better dessert for a weekend?
Yields: 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 cup 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 vanilla extract and mix. Add eggs, one by one, beating the ingredients to combine completely after each addition. Add sifted plain flour and baking powder, and mix with a spatula to combine the ingredients, no longer.
Line a cupcake tin with 12 cupcake cases. Transfer the batter into them, evenly dividing them between the cases (up to 2/3 of their height). Top each cupcake with 1½ tsp Nutella. Swirl Nutella in with a toothpick, folding a bit of batter over the Nutella.
Bake at a temperature of 160 – 170ºC for about 25 minutes or longer, until a stick inserted into the cupcakes comes out dry. Remove and cool on a cooling rack.
Enjoy!
The source of the recipe – Donna Hay’s collection.
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