Self-Frosting Nutella Cupcakes

Cristin and I found this recipe on Pinterest from here. They were so yummy!

Ingredients:

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
/2 cup Nutella, at room temperature

[1] Preheat the oven to 325F.

[2] 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.

[3] 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!

[4] 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 21-24 minutes, or until springy to the touch.







I am a Nutella junkie, so we decided to add Nutella to the batter as well as putting a blob on top. The batter itself was super delish, but once the Nutella went in, they were stellar!