Self-Frosting Nutella Cupcakes
UPDATE 9 p.m. on 4/25
Upon reading my blog post, Alex realized that he was in actuality wrong–yes, wrong!–about the granulated/confectioner’s sugar debacle. Something about him remembering how to make muffins and how it was somehow related…or not. Man, after I get a ring on that finger, I will be right all the time!
While waiting for Alex’s version of Rachael Ray’s Baked Meatballs to bake (his meatballs were baseball-sized rather than the suggested golf ball-size), I had a delicious dessert in the works.
Some things are just meant to be. A few days before, I had pinned a drool-inducing recipe for Self-Frosting Nutella Cupcakes. And just yesterday, Erinne and I were at Target (they were giving away free reusable tote bags for Earth Day!) and impulse-bought a jar of Nutella.
Never before have we ventured into the world of Nutella but we went for it–it was on sale. And voilà, a new blog post was born.
The cupcakes were really simple and if you bake or have a functioning, adult kitchen, you should already have everything you need:
- 1/4 cup butter, at room temperature (Alex warmed our butter up by squeezing the butter with his bare hand)
- 1/4 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 3/4 cup all purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk or half & half
- 1/2 cup warmed Nutella
I may have mentioned this before, but having a baker for a boyfriend is pretty nifty in times like this (ie. hand-temperature butter), but it can also be cumbersome as he constantly questions what I’m doing:
“Are you sure it’s granulated sugar and not confectioner’s sugar? Did you read the recipe right?”
“That’s really weird that it would be granulated. Did you feel the batter? You can feel the sugar.”
Listen, I’m just tryin’ to get my bake on. The recipe says “sugar” so I’m going with whatever sugar I can find. Also, something else that is really clutch when baking: an electric mixer.
We forged ahead, mixing the wet and dry ingredients separately then combining the two, dry mixture into the wet mixture. Surprisingly, from a quick Internet search I found out that this is not a hard and fast rule–what do you do: wet to dry or dry to wet?
The unique step in making these is that the nutella is added last, after the batter is already in the muffin tins. You’ll probably want to use a skewer to mix like the recipe suggests, rather than an unwieldy, clumsy chopstick. The nutella should also be mixed in pretty well.
I failed to actually look at the photos provided, which lets you know exactly what it should look like at every step. This oversight caused my nutella to, for the most part, bake on top. The photo I took was obviously of the best one that resembled an awesome self-frosting cupcake that looks like it’s erupting with hazelnut deliciousness.
Overall, cupcakes are delicious. Nutella is delicious. There’s really nothing the worst cook could do to make this taste bad, so all the power to ya, fellow amateurs. Get your bake on!