Chocolate Hazelnut (Nutella) Cupcakes

The only thing I changed about this recipe was axing the chopped hazelnuts, and I don't think the cupcakes missed them.  The cake itself has a very subtle Nutella flavor, so feel free to be heavy handed with the frosting!  I had snacked on some of mine, so my cupcakes were a little short, lol.  If you feel like making Nutella buttercream frosting as opposed to pure Nutella, I would highly recommend upping the chocolate factor of the cake.

These came about because I'm a Nutella addict and didn't feel like crepes that night.  Sliced bananas and/or sliced strawberries as cupcake toppers would take this over the edge, but as my cupcakes had a while to go before being eaten, that wasn't practical this time around.

These are definitely cupcakes that can be enjoyed still warm.  Mine kept in a covered container for several days.


Nutella Cupcakes
Adapted from The Cupcake Bible, Publications International, Ltd.
Makes 16-18 cupcakes

• 1 3/4 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups Nutella (this includes amount used as frosting)
• 1/3 cup unsalted butter, room temp.
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract 
• 1 1/4 cups milk
• chopped hazelnuts (I don't like nuts, so I skipped this)

~Preheat oven to 350°F.  Prepare muffin tins with cupcake liners.

~Mix the flour, baking powder, and salt together in a medium bowl.

~Beat a 1/3 cup of your Nutella with your (hopefully) softened butter in a large mixing bowl.  I'm crazy and whisk everything by hand, but an electric mixture will make your life easier here. Beat in the sugar until well blended, then mix in your eggs and vanilla.

~At this point add about a third of the flour mixture, alternating with about half of the milk.  Done correctly you will start and end this process with the flour mixture.  Beat just until blended.  Spoon your batter into the prepared muffin tins, no less than two-thirds full.

~Pop these little guys in the oven for 19 minutes, or until a toothpick inserted into the center comes out clean.  (I personally check at 17 minutes as I cannot stand over-baked cakes.  Checking in 2 minute intervals should keep you safe.)

~Cool in pans for 5-10 minutes, then remove and cool completely on wire racks.

~Hopefully by this point you haven't snacked on the remaining Nutella, so you can use it to frost your cooled cupcakes.  Sprinkle with chopped hazelnuts, and enjoy!


Update

Tried the sliced banana addition, soooo tasty!  Reminds me of Crepes-a-go-go in Berkeley, yum.