Saturday, May 19, 2012 – This cupcake recipe has close to 8000 pins on Pinterest. It is my most popular pin! A lot of people were leaving comments that these cupcakes turn out dry. The blogger that posted the original recipe has re-posted the cupcake recipe after reading people’s comments, which I thought was super cool of her.
Here is the recipe with some of my modifications (from the family kitchen)
1/4 cup butter, at room temperature (didn’t have butter so used canola oil, so ended up using 1/2 cup of oil in all)
1/4 cup canola or mild vegetable oil
1 cup sugar
2 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/2 cup(ish) Nutella
Preheat the oven to 350F.
In a large bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.
In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat on low speed just until combined. Add the milk and beat just until combined, then add the remaining flour mixture and beat just until combined.
Divide the batter between 12 paper-lined muffin cups. Spoon the Nutella into a small microwave-safe dish and microwave it for 10-20 seconds, until softened but not liquefied. 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 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool.
Makes a dozen cupcakes.
These are pretty amazing cupcakes!
- Nutella Swirl Bundt Cake (foodcomas.com)
- Chocolate Cupcakes with Nutella-Kahlua Ganache (forthemommas.com)