For you who find that an inch or more of frosting on your cupcake is simply too much, for you who haven’t perfected the art of piping frosting, and for you who simply love chocolate.
We’ve experimented using other brands of chocolate spread. Nothing else worked as the “frosting” sank to the bottom. So, we’re sticking with Nutella for making self-frosting cupcakes.
Self-frosting Nutella Cupcakes
- Preheat the oven to 325F.
- Sift together the flour, baking powder and salt. Set aside.
- Place the sugar and butter in a large mixing bowl. With a wire whisk or a mixer, beat the butter and sugar together. Just keep beating until the mixture is light and creamy.
- Add the eggs, one at a time, beating after each addition.
- Add the flour mixture and mix. The mixture may appear lumpy at first but keep right on mixing until you have a smooth batter. Note that the batter will be heavy and hardly pourable. Stir in the vanilla.
- Meanwhile, line the muffin pan with paper cups. Use an ice cream scoop (very practical) to fill the pans until about ¾ full.
- Top with a heaping teaspoonful of Nutella.
- Take a toothpick, dip into the unbaked cupcake until the tip hits the bottom of the pan. Using a scooping motion, swirl the Nutella with the batter so that some of the batter comes up on top of the Nutella.
- Bake in a preheated 325F oven for 18 to 20 minutes (see notes after the recipe).
- Serve the self-frosting Nutella cupcakes warm.