Monday’s Menu: Self-Frosting Nutella Cupcakes

This weeks recipe comes from That’s IT Mommy, Erin. She baked Nutella cupcakes with her girls and says they are super easy to make and delicious!

• 8 tablespoons unsalted butter, softened
• 1 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 3 eggs
• 1/2 teaspoon vanilla
• Nutella – 1 teaspoon for each cupcake

Directions: 

• Preheat the oven to 325 degrees. Line 12 muffin tins with paper liners or alternately spray and flour each muffin tin and set aside.
• In a medium bowl, sift together the flour, salt, and baking powder and set aside.
• Using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about two minutes.
• Add the eggs one at a time making sure that each egg is incorporated before adding the next.
• Stir in the vanilla.With the mixer on low speed, stir in the flour mixture and beat until just combined.
• Fill each muffin tin with batter about 1/2 full. Top the batter in each tin with 1 teaspoon of Nutella. Top the Nutella with about 1 teaspoon of the batter – using all of the remaining batter evenly among each cupcake.

Swirl the Nutella and batter with a toothpick or skewer.

Bake the cupcakes for 18-20 minutes until a toothpick inserted in the center cupcake comes out clean. Transfer the cakes to a wire pan to cool completely.Makes 10-12 cupcakes. Enjoy!