Birthday Celebration w/ Self-frosting Nutella Cupcakes

It's our niece’s birthday and she is a Nutella fan . . . so I started searching for a cupcake recipe that use the creamy hazelnut-chocolate spread. Pinterest offered several pages of offerings, but this recipe for Self-frosting Nutella Cupcakes showed up repeatedly and it caught my eye. A

If I knew the origins of the recipe, I’d be sure to give credit where credit is due. But since I don’t, I’ll simply re-share a the

recipe.

Bring on the candles!

Self-frosting Nutella Cupcakes

¼ cup butter, at room temperature


¼ cup vegetable (canola) oil


¾ cup granulated sugar


3 large eggs


1 teaspoon vanilla


1 ¾ cup all-purpose flour


2 teaspoons baking powder


¼ teaspoon salt


About ¼ to ½ cup Nutella, at room temperature

1. Preheat the oven to 325°.
2. In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and creamy.
3. Add the eggs and vanilla and beat until smooth.
   
4. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick in order to swirl in the Nutella.

   

   Dry ingredients ready to add above . . .
   and added to wet mixture below . . . 

   
5. Divide the batter between 12 foil or paper-lined muffin cups.
   
6. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer or the tip or a knife.

   

   Spoonfuls of Nutella added above; ready
   to swirl . . . 

   
7. Bake for 25 to 30 minutes, or until springy to the touch.
   
8. Remove from oven and put on a cooling rack to cool.

   

   Celebrating at Freddy's!

Other recipe on our blog that use Nutella:

Chocolate Breakfast Shake

Recipe without photos . . .

Self-frosting Nutella Cupcakes

¼ cup butter, at room temperature


¼ cup vegetable (canola) oil


¾ cup granulated sugar


3 large eggs


1 teaspoon vanilla


1 ¾ cup all-purpose flour


2 teaspoons baking powder


¼ teaspoon salt


About ¼ to ½ cup Nutella, at room temperature

1. Preheat the oven to 325°.
2. In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and creamy.
3. Add the eggs and vanilla and beat until smooth.
4. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick in order to swirl in the Nutella.
5. Divide the batter between 12 foil or paper-lined muffin cups.
6. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer or the tip or a knife.
7. Bake for 25 to 30 minutes, or until springy to the touch.
8. Remove from oven and put on a cooling rack to cool.