Self-Frosting NUTELLA Cupcakes

I love Nutella. And the word love is a serious understatement. I usually just eat it straight from the jar, but I saw this recipe on Pinterest and figured I had to try it. I have never made cupcakes from scratch and if it has Nutella in it, it can't be bad, so I tried it and it was a huge hit!

The recipe is super easy and it turned out so great.

(Find the site the pin and recipe came from  HERE)


1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Preheat the oven to 325F.

In a medium 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 to the butter mixture and beat on low speed just until combined. The batter will be very thick,but that makes it easy to swirl the Nutella.

Divide the batter between 12 paper-lined muffin cups. 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.



 I feel so accomplished baking something from scratch and the feeling was amplified when my taste testers couldn't get enough of them!