So, when my sister, Laura, sent this recipe along – as she often does because it’s her way of (not-so) politely nudging me to bake something yummy for her tummy – I had to slowly back away. Not only am I under a self-imposed ban from the star ingredient, but having these cupcakes in the house is a dangerous a prospect, even for me.
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
Now, full disclosure: I had a slight misstep here – I knew I had sugar in my pantry but didn’t realize it was only sugar packets. In case you’ve ever wondered how many packets go into ¾ cup of sugar, it’s about [this] many:
Next, add the eggs and vanilla and beat until smooth.
In a second bowl, stir together the flour, baking powder and salt. One mixed, add the dry mix to the butter mixture and beat on low speed until combined.
The Babble recipe noted that “the batter will be thick,” but that’s an understatement. If you don’t normally get to hit the gym, this will be the ultimate upper arm workout for you. The batter has to be thick in order to swirl in the Nutella. While it seems like a lot of batter in the bowl, it will only fill a dozen paper-lined cupcake cups.
Once you have filled the cups with batter, add a spoonful of Nutella on top of each cup, and swirl together.
The Babble.com author recommended using “a bamboo skewer, knife or other pointy object”; I used a knife. It is somewhat tricky to mix the two together because they are both thick and sticky, but with a little elbow grease it does happen.
Bake for 25-30 minutes or until the cupcakes are springy to the touch.