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.
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author