A moist vanilla cupcake with a Nutella hit in the centre but also with a Nutella swirl on top creating a marble cake effect. No frosting required because so delish as they are!
These Nutella cupcakes look a bit dishevelled mainly because I put my daughter in charge of the swirling. So this child created some swirls like an 8 year old would. Me? I would have added some finesse to it. But I love her version better because she took such pride in doing it and I’m her mother I’m suppose to say these things.
I had made these once before but was not convinced they were 100% there. So having tweaked it over the course of time, this is the recipe I’m happy with. It works for us in that you don’t get an overwhelming mother load of Nutella in your mouth but instead a nice teasing hit from the centre.
The ingredients are made up of butter, self raising flour, eggs, sugar, vanilla essence, greek yogurt and the star ingredient, Nutella. I added some hazelnuts into this recipe but feel free to omit them.
I use my stand mixer to beat the butter and sugar until mixed well. Then add in the eggs + vanilla essence followed by the sifted flour, a pinch of salt and yogurt.
After lining my cupcake tin, I add in some batter to each muffin hole until half full. I then add in 1 tsp Nutella into the centre and top with the remaining batter until liner is 3/4 full.
I then add a bit more Nutella on top and use a toothpick to make a swirl at the top. Don’t mess too much with the swirl (tho tempting!) – just go around till it blends with the vanilla batter and done. Pop in a pre-heated oven for 15 mins.
Nutella Cupcakes
Ingredients
- 140g butter
- 150g sugar
- 3 eggs
- 1 tsp vanilla essence
- 1/4 cup greek yogurt
- 200 g self raising flour
- 1/4 tsp salt
- Nutella spread
Optional:
- Handful of hazelnuts
Instructions
- This recipe makes about 12 cupcakes. Preheat oven at 170C.
- Using a mixer, cream butter and sugar until well combined. Add in eggs one by one and add in vanilla essence. Mix. Sift in flour, add yogurt and salt and continue to mix. If using hazelnuts, add them in and stir.
- Line a muffin pan. Add batter into each muffin hole until half full. Add in 1 tsp nutella into the centre. Top with remaining batter. Add another 1 tsp nutella on top. Using a toothpick create a swirl on the top.
- Bake in oven for 15 minutes (timings might differ for different ovens). Done!
Notes
- Don't omit the yogurt - it will give the cupcake a nice moistness to it.
- Don't go overboard with the nutella but do feel free to add more to the centre.
- Don't overmix the batter.
- I air fried the hazelnuts just for 2 mins to crisp them up.
We do love cupcakes and Nutella. These will be a hit at my next bbq party. I think I need to make a double batch.
I was sure mine would not be so pretty, but they were! This recipe is so easy to follow and the cupcakes are wonderful! I’ll be making a double batch next time.