Vanilla-Nutella Swirl Cupcakes
10 tablespoons butter, softened
3/4 cup sugar
3 whole eggs
1/2 tsp vanilla
1 3/4 cups flour, sifted
1/4 tsp salt
2 teaspoons baking powder
12 teaspoons nutella
1 stick unsalted butter, softened
4 cups powdered sugar
1/4 cup half and half
1/2 teaspoon vanilla
1/4 cup nutella, to taste, softened
Preheat oven to 325F. Prepare cupcake pan with liners.
To make cupcake: Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.
Stir in flour, salt, and baking powder until batter is smooth and all flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full if you’re not using a scoop.
Top each cake with about 1 tsp Nutella. Swirl Nutella in with a toothpick, folding a little batter up and over the Nutella as well.
Bake for 20 minutes. Remove to wire rack and allow to cool before frosting.
To make buttercream: In your stand mixer with flat beater, cream butter. Add 3 cups of the confectioners sugar, then half and half and vanilla and beat until the mixture is smooth, about 3-4 minutes.
Add the remaining confectioners sugar, beating about 1-2 minutes. (You can add more sugar to get a thicker consistency if you want.)
In a microwave safe bowl, soften the Nutella until it has a spreadable consistency, about 15-20 secs.
Add the softened Nutella to your buttercream and fold into the frosting until well blended.
Makes 12. Recipe found somewhere on the interwebz…