Don’t ask me about the 2 missing cupcakes in this picture ↓
Finally, it’s Friday. For some reasons, this month feels LONG. I feel that I have been working so much and it is only the middle of the month? Maybe I have never worked this hard in my life. I see someone nodding in agreement.
Sometimes amidst the busy-ness of life’, you need a little treat to brighten your day. It could be in the form of a $1000 check or just something decadent. Since no one was going to pass me a piece of paper that says “ONE THOUSAND DOLLARS ONLY”, I went with the latter.
Sometimes, life just calls for a cupcake and today was one of those days. We are not talking about cupcakes with a heap of frosting that’s laden with butter and sugar (not that it’s bad), but we are talking about a rich vanilla cupcake with a fairly good amount of butter with some Nutella in the center and more Nutella all swirled up on top! Buttery. Chocolaty. Delicious. I dare you to stop at JUST ONE. My cousin who is on a healthy diet had THREE in a blink of an eye. I shall not mention any names right here.
Alright, back to business! Let’s talk about these Nutella Swirl Cupcakes! I do not keep a jar of Nutella in my pantry as it has always been dangerous for me. Sometimes I get a craving for something sweet or something chocolaty and there is nothing a spoonful of Nutella could not fix. Problem is, sometimes it takes more than a spoonful.
These cupcakes are rich and moist and they are very simple to prepare. You got to love one bowl recipes like this one. The less washing to be made, the more time you have to enjoy your bakes.
This recipe yields approximately 16-18 cupcakes depending on the size of your paper liners. If it is too much for you, make half a batch. However I would suggest that you make the whole batch and invite some of your hungry friends or cousins over. That’s exactly what I did!
You can obviously pipe some frosting over these Nutella Swirl Cupcakes, but these are already delicious and decadent on their own. Why mess with perfection?
- 230g salted butter
- 200g self-raising flour
- 220g caster sugar
- 2 tsp vanilla essence
- 5 eggs
- Preheat oven to 160C.
- Line muffin with cupcake liners.
- In a bowl, cream butter with sugar with an electric mixer, until pale.
- Add in eggs, one at a time till fluffy.
- Mix in vanilla essence.
- Fold in flour and mix well.
- Scoop batter into prepared muffin pan and fill ⅓ of the cups.
- Place 1 heap teaspoon of Nutella on top of each of the cupcake.
- Scoop more cake batter and fill till ⅔ of the cups.
- Finish off with more Nutella and swirl with a toothpick.
- Bake for about 20 minutes.
Yums said the 2 missing cupcakes in my tum-tum ????????????
I believe it was three. #justsaying #notjudging 😀
Finally a cupcakes recipe in grams!! Thanks God! (Thanks Maya!). I will never be able to understand recipes in cups (what kind of cup, teacup?? Small, medium or large?!) or how the heck can you measure butter with cup… I will try it right now 😀
Hello Ann! To be frank, I am not a fan of recipes in cups too (especially when it comes to butter) and I am always apprehensive as to whether I packed the flour/sugar too much or too little! Whenever I do bake from such a recipe, I do convert the measurements into grams most of the time. You might find this link useful. –> http://dish.allrecipes.com/cup-to-gram-conversions
In Australia, cup measurements for dry ingredients are normal (as are gram weights). Cup measurements are a standardised metric measure (not your tea cup in the cupboard) – you can buy cup measures in shops, in 1 cup, 1/2 cup, 1/3 cup and 1/4 cup. It’s actually a very easy way to measure out dry ingredients (and liquids). I agree it is ridiculous for butter :). In school, and at home when I was young, butter was weighed, or divided by a specific way if it was a 250g block.
Hi suzie. Yes that is right. Its the same for the measuring cups over here too. Dry ingredients are ok, it is usually the butter that is a bit tricky. Most of the time, I would just use the whole butter! lol
Hi suzie. Yes that is right. It’s the same for the measuring cups over here too. Dry ingredients are ok, it is usually the butter that is a bit tricky. Most of the time, I would just use the whole butter! lol