Nutella Cupcakes

Growing up in my house, delicacies like FLUFF and NUTELLA were not allowed.

It didn't matter how much we begged and pleaded, my mother was not giving into the sugar + palm oil as first 2 ingredients list. She liked all natural products like Grape Nuts cereal and processed American cheese slices........
(However, we did wear her down and she allowed TRIX & FROSTED LUCKY CHARMS cereal!).

I saw that forbidden Nutella on sale in my supermarket the other day, and figured, why not? You only live once.

I think Giada DeLaurentis has made this hazelnut spread popular again because I see she uses it in a few of her recipes on Food Network.

The label says "NO artificial colors or preservatives", however, when you read the ingredients, it has artificial "flavor", vanillin being the culprit.

It is not made in Italy as I always dreamed, but in Canada. But it does say "50 hazelnuts for every jar!".
Ok, then I can eat it.

I made this popular blog recipe for Nutella cupcakes.
A simple vanilla cake with nutella swirled in. How easy is that?

It was. Not only was it so easy, but such a treat.
Maybe now I can have that sip of coffee, so it won't stunt my growth!



Nutella Cupcakes: makes 10 cupcakes

10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

Preheat oven to 325F. Line 10 muffin tins with paper liners.

Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Add vanilla. Stir in flour, salt and baking powder until combined.

Fill each muffin liner with batter. Fill about 3/4 full.

Top each cake with 1 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.