The pictures don't look as appetising as the ones I saw in thebakerwhocooks.blogspot.com because I baked my cupcakes for too long in an oven that was too hot! Hope to bake another batch real soon that looks exactly just like in Cheryl's post . (I love the "watery" look of Nutella even though the cake looks a bit pale)I didn't use Nutella though, I used another brand of chocolate spread called JW Milk that tasted just as good.
What you need:
- 140 g butter, softened
- 3/4 cup white sugar
- 3 eggs
- 1/2 tsp vanilla
- 200 g sifted all-purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- Nutella, approx. 1/3 cup
Directions:
- Preheat oven to 160deg Celcius. Line 12-hole muffin tins with papercups.
- Cream together butter and sugar until light for about 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.
- Using an ice cream scoop, fill each papercup with batter.
- Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
- Bake for 20 minutes.Remove to a wire rack to cool completely. Makes 12.
