Nutella Frosted Cupcakes

When I saw this recipe on Baking Bites, I knew I just had to make it. Actually, I saw this recipe many, many months ago and never got around to making it, but in keeping with the promise I made to my lonesome jar of Nutella to use him up this weekend, I was sold on both the ease of this recipe and the picture. I mean, look at that picture!!! Who wouldn't want to make these???

Nicole's description of "tender, rich and very, very tasty" sums these cupcakes up perfectly. These would be really easy to transport to any kind of get-together like a picnic or BBQ because the frosting is baked in.

These are fantastic. Stop reading this post and go make them. Pronto!!!

Nutella Frosted Cupcakes

Seen on Baking Bites
Adapted from Donna Hay

10 T. unsalted butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/4 tsp. salt
2 tsp. baking powder
Nutella, approximately 1/3 cup

Preheat oven to 325 F. Line 12 muffin tins with paper liners. Cream together butter and sugar until light and fluffy, 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 muffin liner with batter. They should be 3/4 full, if you're not using a scoop. 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 cupcakes.