Nutella, ella...ella eh eh Cupcakes!

Chanced upon this recipe by the fabulous Donna Hay (who, by the way has been described as 'a cross of Nigella Lawson and Martha Stewart from Australia'), gave it a go and the result was fantastic. Here's what it looked like the 1st time around, version 1;

Although it tasted great, the cupcakes turned out a little bit heavy probably because I didn't beat the batter enough to make it fluffier.

After 2 weeks, I decided to give it another go. Here's version 1.1. It seems that in my case, 2nd time's the charm!

cupcakes by the dozen

My family simply loved it and the older generation had no complains as well. My granny and mom for instance don't fancy sweet frostings but they chowed down quite a few of these. I take it as a good sign.

You'll love this cupcake because it has Nutella in it, buttery and not too sweet, easy peasy to make, and oh did I mention it has Nutella in it?

So here's the recipe (makes a dozen), happy baking y'all!

• 140 grams butter, softened to room temperature
• 170g caster sugar
• 3 eggs
• 1/2 tsp vanilla
• 200 grams sifted all purpose flour
• 1/4 tsp salt
• 2 tsp baking powder
• Nutella, approx. 1/3 cup

Preheat oven to 325F. Cream together butter and sugar until light about 2 minutes. Add in eggs (one at a time) until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains. Fill each muffin liner with batter about 3/4 full. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella (or else it will sink after baking and you've got a gaping hole in your cuppy). Bake for 20 minutes.