I decided to do some baking today to share tomorrow night at my friend Abbey’s bring your own craft night (I bring knitting). This self-frosting Nutella cupcake recipe was one of the first things I found on Pinterest.
This was really easy to pull together. I ended up doubling the recipe because we needed to try them today for quality control purposes and Mike thought it would be rude to not bring a full dozen cupcakes.
The batter was thick like the recipe said so that the Nutella could be swirled on top.
They came out great although I would have probably baked them for less than 25 minutes although the recipe recommends 25 – 30 minutes.
We decided to taste one to see how they came out.
They were a little more dense than I like and could be a little more moist. I went back and read the recipe to see what the comments said. I realized that I left out half the fat! I never put in the oil, only the butter. So, I guess they’re healthier than the original?
That said, they are still really good. And anything that’s lacking because of the missing fat can be made up with a glass of milk on the side. I still plan to share so we’ll see what my fellow crafters think tomorrow night.
This looks amazing!
Thank you.
These cupcakes have never looked better – your pics are some of the best I have seen
Cheers
Choc Chip Uru
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Thank you very much. I have only seen the one blog about these cupcakes where I found the recipe. I should check out the others to see what they have to say about them.
Omg yum! These look awesome
You should make them. Just don’t forget the oil.
Very nice!!!! They look delish!!!
Thank you!
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