I think Nutella may be one of the best creations of all time. You can find me spreading this on graham crackers or making crepes, and now swirling it in cupcakes! This was my second attempt at baking with Nutella and I’m pretty happy with the results. Grab a tall glass of milk and enjoy this recipe.
1/4 cup butter, at room temperature
1/4 cup vegetable oil
1 cup sugar
2 large eggs
1 tsp. vanilla
1 2/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup half & half
1/2 cup Nutella
1. Preheat the oven to 350 and line a dozen muffin cups.
2. Beat the butter, oil and sugar until light and fluffy. Add the eggs and vanilla and continue to mix until smooth.
3. In a small bowl, stir together the flour, baking powder and salt; gradually add the wet ingredients and beat on low until combined. Add the milk and beat, then pour in the remaining flour mixture and beat just until combined.
4. Add a spoonful of the batter to each cup, making sure it covers the span of the cup. Heat the Nutella in a small ceramic dish and microwave it for 10-20 seconds, until softened. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a small knife, or other small object. A toothpick would also work. Add another layer of batter, filling the cup about 3/4 full. Repeat the Nutella process one more time. Bake for 25-30 minutes.
This recipe was adapted from The Family Kitchen.