Cupcakes Week 8

This was a crazy week. My family came to visit, and while i did make cupcakes, i made them from a box *hangs head in shame*. I was quickly reminded why i hate box mixes, but with a 4 year old, a box is the only way to go to keep their attention for long enough to accomplish any sort of cupcake!

So now they have all left, and my husband is away for business, so i'm alone with my oven, i decided i needed to make something to make up for my box cakes.

so here is a quickie!

Self-Frosting Nutella Cupcakes
Makes 12 cupcakes
10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted all purpose flour (sift, then measure!)
1/4 tsp salt
2 tsp baking powder
Nutella, approximately 1/3 cup

1. Preheat oven to 325F. Line 12 muffin tins with paper liners.

2. Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

3. Using an ice cream scoop for uniformity, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 1/2 tsp nutella. Swirl nutella in with a toothpick, skewer, or sharp knife, making sure to fold a bit of batter up over the nutella. Don't worry about making it look pretty.

4. Bake for 20 minutes. Remove to a wire rack to cool completely.