traveling diva

Cupcakes are an easy sell. Add Nutella, and they’re a hit. Best of all, swirling the Nutella directly into the white batter before baking creates swirly, chocolatey tops that have no need for frosting – saving you a step. And if you have kids who like to lick the frosting off their cupcakes and leave a sticky stump, the Nutella is baked right in. Self-frosting Nutella Cupcakes 1/4 cup butter, at room temperature 1/4 cup mild vegetable oil 1 cup sugar 2 large eggs 1 tsp. vanilla 1 3/4 cup all purpose flour 2 tsp. baking powder 1/4 tsp. salt 1/2 cup milk or half & half 1/2 cup(ish) Nutella Preheat the oven to 350F. In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat on low speed just until combined. Add the milk and beat just until combined, then add the remaining flour mixture and beat just until combined.In a large bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth. Divide the batter between 12 paper-lined muffin cups. Spoon the Nutella into a small microwave-safe dish and microwave it for 10-20 seconds, until softened but not liquefied. Drop ...