I found out about World Nutella Day (Yes guys, it’s today, try to keep up.) Big mistake: it gave me a reason to buy nutella.
I’m being overly dramatic here, but in truth it was more like perfect timing (ha!): I had had my eyes on nutella filled cupcakes/muffins for a while, and I was planning on making them this weekend for girlfriends who were coming over anyway (I had a sneaking suspicion they would be a crowd pleaser…) This whole World Nutella Day nonsense (yes, I said it) just gave me the push I needed to go buy the jar of nutella at the store. Nutella is always a big dilemma for me, mainly because of its ingredients. But if want to have the slightest chance of convincing you to make these cupcakes once you finish reading this, I’m going to stop here.
And I’m going to let you enjoy the dreaminess that is a nutella filled vanilla cupcake with nutella marbling –because if you’re going to buy nutella anyway, you might as well just go ahead and use it twice in the same recipe.
Nutella filled cupcakes
Prep time: 35 minutes
Cooking time:15 – 18 minutes
Yields 1 dozen cupcakes
- 6 tbsp butter
- 1 1/4 cups flour
- 3 egg whites
- 7 oz nutella
- 1/2 tbsp vanilla extract
- 1/2 tbsp + 1/2 tsp baking powder
- 1/2 cup whole milk
- 1/2 cup sugar
- 1/4 tsp salt
1. Drop 12 1/2 tablespoonfuls of nutella on a sheet of parchment paper, separated by about an inch each. Place in the freezer for at least 20 minutes (up to 1 hour.)
2. Preheat oven to 350°F. Line 12 muffin pans with paper liners. In a medium bowl, add 1/3 of the milk ( = 2 1/2 tbsp), the egg whites and the vanilla extract. Whisk to blend. In the bowl of your stand mixer, add the flour, sugar, salt and baking powder. Mix for a few seconds to blend.
3. Add the butter to the flour mixture and mix on low speed, until the dough is cumbly. Add the remaining 2/3 of the milk on medium speed and mix until the mixture is evenly moist. Finally, add the egg and milk mixture in three additions, still on medium speed, and beat until the batter is smooth.
4. Drop a scant 1 tablespoonful of batter in each prepared muffin pan, just enough so the bottom is covered. Remove the nutella drops from the freezer and add one to each muffin pan. Finish filling the muffin pans to 2/3 with the remaining batter (the nutella drops should be covered.)
5. Add 1/2 teaspoonful of nutella to each filled muffin pan, and using a toothpick draw a marbled pattern on top. Bake for 10 to 15 minutes, until an inserted toothpick comes out almost dry. Let cool completely before removing from pans and serving.
- I’m not sure the nutella-freezing step is absolutely necessary, but it will certainly make your life easier when you’re ready to assemble the cupcake + nutella filling.
- If you’re in a rush (or on a diet) you can skip the marbling of the cupcake tops.