I love Nutella {actually, it’s more of an addiction}, so I really can’t keep it around because I have ZERO self-control when it comes to hazelnut, chocolate goodness. When I came across a recipe for Nutella cupcakes I knew my pre-wedding attempt at healthy eating was about to go straight down the drain. But hey, it was TOTALLY worth it. The best part of these cupcakes is that the Nutella is swirled right into the batter, creating a “frosting” inside the cupcake. I can tell you’re salivating already!

Gather all of the ingredients.

In the bowl of your electric mixer, fitted with the paddle attachment, beat together 1/4 cup of room temperature butter, 1/4 cup of vegetable oil with 3/4 cup of sugar until light and fluffy.

Add in 3 large eggs, one at a time, along with 1 teaspoon of vanilla extract.

In a bowl mix together 2 teaspoons of baking soda,  1 teaspoon of salt and 1 3/4 cups of all purpose flour. With the mixer on low slowly add the dry ingredients into the bowl. Mix until combined. This batter will be very thick, it needs to be essentially the same density as the Nutella.

Spoon the batter into a muffin tin {you can use cupcake liners or just spray the tin with PAM}. This recipe will make 12 full-size cupcakes.

Then scoop 1 teaspoon {or a spoonful} of Nutella into each cupcake. Using a skewer or knife, swirl together the chocolate and batter.

Bake at 325 degrees for 22-25 minutes or until a toothpick comes out clean.

For a printer-friendly version of this recipe click here: Nutella Cupcakes

Happy Baking!

xoxo,

Ali