I read sometime back that Nutella was trendy, since I had never tried it, I decided to make these cupcakes that have showed up in food blogs worldwide. Everything started when Nic substituted Nutella for peanut butter in one of Donna Hay's recipes. Then, the blogosphere went wild...
Nutella Frosted Cupcakes
10 tbsp(140 g) butter, softened3/4 cup white sugar
1 vanilla bean (the original recipe called for 1/2 tsp of the extract)
1 3/4 cups (200 g) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
Preheat oven to 325F. Cream butter and sugar for about 2 minutes. Cut the vanilla bean in half and using a knife scrape out the seeds. Add to batter. Add in eggs one at a time, until fully incorporated. Stir in flour, salt and baking powder until batter is uniform and no flour remains. Line 12 muffin tins with paper liners. Fill each one with batter. They should be 3/4 full. Top each one with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick and fold a bit of batter up over the Nutella. Bake for 20 minutes. Transfer to a wire rack to cool completely.