Originally named self-frosting Nutella cupcakes, I decided to change it to Nutella swirl muffins, for two reasons. First, there is a satisfying amount of nutella, but not enough to count as a frosting, hence the “swirl.” Secondly, the cakes are more dense than a traditional cupcake, hence the “muffin.”That said, these muffins are good either warm or cooled.
The recipe yielded a dozen, and was adapted from Casa Veneracion.
2/3 cup butter, soft
3/4 cup sugar
1/2 tsp vanilla
1 3/4 cup flour
1/4 tsp salt
2 tsp baking powder
12 heaping tsps Nutella
Preheat the oven to 325oF.
Sift together the flour, baking powder and salt. Set aside.
Beat the butter and sugar together until the mixture is light and creamy.
Add the eggs, one at a time, beating after each addition.
Add the flour mixture and mix until you have a smooth batter.
Note that the batter will be heavy and hardly pourable.
Stir in the vanilla.
Line the muffin pan with paper cups. Use an ice cream scoop (very practical) to fill the pans until about 3/4 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 325oF oven for exactly 20 minutes.
Serve warm or cooled.