Nutella Cupcakes

Nutella is such an awesome food group.  Yes, I'm calling it a food group, because it deserves at least that.  These cupcakes are great, and easy because the Nutella is the frosting!  This recipe used up the last of the Nutella I had in my house, and despite shedding a little tear while using the last drop, these were totally worth it.

Preheat the oven to 325 degrees F.  In a medium bowl beat the butter, oil, and sugar with an electric mixer until fluffy and light.  Add the eggs, vanilla and beat until smooth.  PS I used apple sauce instead of the oil.

In a small bowl, stir together flour, baking powder and salt.  Add to the butter mixture and beat until just combined.  The batter will be really thick.

I had some peanut butter chips, and thought they couldn't hurt so I folded those in.

Place batter into cupcake lines sprayed with non-stick spray.

Scoop around a teaspoon of Nutella on top of each cupcake.

Swirl with a toothpick until it looks like marble.  Bake for 25 minutes until springy to the touch.  Remove from the pan to cool then enjoy!

One of my biggest issues with regular cupcakes is that you have to wait around an hour to really enjoy them because they have to cool enough to frost.  These cupcakes eliminate that problem all together.  They're a tasty Nutella treat!  

Happy long weekend and Labor Day!

Nutella Cupcakes

Serving size 12 cupcakes

1/4 cup butter, room temperature

1/4 cup vegetable oil (or apple sauce)

3/4 cup sugar

3 large eggs

1 teaspoon vanilla

1 3/4 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup Nutella, at room temperature

1/2 cup peanut butter chips

Preheat the oven to 325 degrees F.  

In a medium bowl beat the butter, oil, and sugar with an electric mixer until fluffy and light.  

Add the eggs, vanilla and beat until smooth.  

In a small bowl, stir together flour, baking powder and salt.  

Add to the butter mixture and beat until just combined. 

Fold in peanut butter chips. *optional

Place batter into cupcake lines sprayed with non-stick spray.

Scoop around a teaspoon of nutella on top of each cupcake.

Swirl with a toothpick until it looks like marble.  

Bake for 25 minutes until springy to the touch. 

Cool and eat up.