NUTELLA SWIRL CUPCAKES
Usually, I think of a muffin as having no frosting, while a cupcake has a pile of frosting on time.
But here, we have no separate frosting that we pile on top, making them like a muffin. Instead, gooey swirls of nutella are baked into the batter and cover the top – so they’re kind of self-frosting. And frosting makes me think of a cupcake.
In the end, I settled on cupcakes, because these are made by beating softened butter with sugar using a mixer. Muffins are usually whisked by hand with melted butter or oil.
INGREDIENTS
10 tablespoons (141 grams) butter, room temperature
3/4 cup (148 grams) granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
9 tablespoons (170 grams) nutella
INSTRUCTIONS
Preheat oven to 325 °F. Grease a 12-well muffin tin (recommended) or line with paper liners.
Using an electric mixer on medium speed, beat together butter and sugar until light and fluffy, 4 to 5 minutes. Add in the eggs, one at a time and beating after each addition, followed by the vanilla extract. Stir in the flour, salt, and baking powder and beat on low speed until no streaks of flour remain.
Fill each muffin well 3/4 full with batter. Top each with ~3/4 tablespoon of nutella. Use a knife to swirl the nutella around the top of the batter, folding some of the batter up over the nutella.
Bake for 18-20 minutes, or until a tester inserted into the center of the cupcake comes out clean. Turn out onto a wire rack to cool completely.
But here, we have no separate frosting that we pile on top, making them like a muffin. Instead, gooey swirls of nutella are baked into the batter and cover the top – so they’re kind of self-frosting. And frosting makes me think of a cupcake.
In the end, I settled on cupcakes, because these are made by beating softened butter with sugar using a mixer. Muffins are usually whisked by hand with melted butter or oil.
INGREDIENTS
10 tablespoons (141 grams) butter, room temperature
3/4 cup (148 grams) granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
9 tablespoons (170 grams) nutella
INSTRUCTIONS
Preheat oven to 325 °F. Grease a 12-well muffin tin (recommended) or line with paper liners.
Using an electric mixer on medium speed, beat together butter and sugar until light and fluffy, 4 to 5 minutes. Add in the eggs, one at a time and beating after each addition, followed by the vanilla extract. Stir in the flour, salt, and baking powder and beat on low speed until no streaks of flour remain.
Fill each muffin well 3/4 full with batter. Top each with ~3/4 tablespoon of nutella. Use a knife to swirl the nutella around the top of the batter, folding some of the batter up over the nutella.
Bake for 18-20 minutes, or until a tester inserted into the center of the cupcake comes out clean. Turn out onto a wire rack to cool completely.
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