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Who doesn’t like Nutella? I can’t think of many people. If you don’t like Nutella, consider yourself lucky… it’s kind of addictive. My latest Nutella favorite is Nutella + Peanut butter on toast. It’s like a melty peanut butter cup. MM MMMM good. Nutella is creamy, sweet and has this underlying flavor that can’t be described.. I guess it’s nutty perfection? I could describe it better if I were tasting it right now, but I’m not SO I’ll just leave it at, if you haven’t try it.. you should because I’m pretty sure it’ll change your life.. or something like that.

There was a recent lawsuit against Nutella accusing them of pretending to be healthy… Anyone that can read will know that there are 250 Calories in 2 TBSP of Nutella… so no, Nutella isn’t exactly Healthy but our favorite snacks never are, are they? Which leads me to my next recipe….

NUTELLA CUPCAKES!

I like these because they look pretty easy to make and you don’t even have to frost them if you don’t want to! ENJOY! xoxo


Self frosting nutella cupcakes 736x1024 Self frosting Nutella 
Cupcakes

Cupcakes are an easy sell. Add Nutella, and they’re a hit. Best of all, swirling the Nutella directly into the white batter before baking creates swirly, chocolatey tops that have no need for frosting – saving you a step. And if you have kids who like to lick the frosting off their cupcakes and leave a sticky stump, the Nutella is baked right in.
Nutella cupcakes unbaked 1024x685 Self frosting Nutella Cupcakes

The batter is thick – it needs to be about the same consistency as the Nutella so that you can swirl the two together easily. The resulting cupcakes are dense and moist, and easy to take on picnics or to other events that call for transporting them – without frosting, it’s easier to bring them with you without risk of an icing mess.

Self-frosting Nutella Cupcakes

adapted from these ones.

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Preheat the oven to 325F.

In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

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. It needs to be in order to swirl in the Nutella!

Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes.

(http://blogs.babble.com/family-kitchen/)

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