Nutella is a pantry staple in our house. I always hope that the kids will want it on toast for breakfast so I can grab a spoon and start eating it. Once I get the taste I can’t stop. But don’t worry I do stop after I have licked the fifth spoonful!
This recipe of Nutella Stuffed Cupcakes is a favourite and of course I love it because it has Nutella in it.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 12 teaspoons Nutella
- Preheat oven to 180°C/ 160°C fan forced. Line a 12-cup standard muffin tin with paper liners, set aside.
- In a large bowl, combine flour, sugar, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together milk, vegetable oil, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- There are two ways for preparing these: Option 1: Scoop a spoonful of batter evenly into the muffin tray. Drop 1 teaspoon Nutella into the center of each cup. Top with remaining batter to completely cover the filling. Or Option 2: Scoop the batter into each of the muffin liners. Drop 1 teaspoon of Nutella into the centre of each cup. Then using a tooth pick or cake skewer swirl the cupcake batter over the Nutella. You just need to cover it up a little bit. This will give you a Nutella swirl effect on top.
- Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
- Let cool on a wire rack.
- Enjoy!
Look at all those yummy teaspoonfuls of Nutella
To get the Nutella swirl effect on top, you can use a toothpick or cake skewer and swirl the cake batter over the Nutella
A centre of choccie goodness!
These cupcakes are easy to make and taste nice warm. The texture is lovely and moist. I don’t know how long they will stay fresh for as these are all gone within two days.
Do you have a favourite recipe that uses something for a yummy centre?
I have enjoyed sharing this recipe with you so much so that I am going to head into the kitchen and make these again!
Happy baking,
Wow, these look amazing!! I don’t think I’d be able to stop myself at just one!
I can’t go past anything that has a soft moist chocolate centre. Thanks for linking up with us for Fabulous Foodie Fridays, I hope you’ve had a great weekend!
Thank you Lauren. Having these warm taste really good too xx
Hi Simone,
Lovely recipe, looks yummy! Just wanted to know if you do make these a day before is it ok? Any tips on how to keep / warm them if you do? 🙂
Thanks!
Hi there, thank you for liking my recipe. Yes, you would be able to make these a day before. If you want to eat them warm, putting them in the microwave for a few seconds would be okay. If the cupcakes aren’t warm enough then heat for a few seconds more. It would be safer to warm them a little bit at a time. I have warmed them up in the microwave before. If you don’t have a microwave, you could maybe warm them in the oven. Place them in a muffin/cupcake tin and cover them with alfoil. Put the oven temperature on a low temperature maybe 160 degrees and place them in the oven for 5-10 minutes. Check on them at 5 minutes to see if they are warm enough.
Hi Simone! I am loving your new basil and chook website! It’s so you!!! And what a way to kick off the site with these gorgeous Nutella Stuffed Cupcakes – OMG yum. Thank you for linking up with our Fabulous Foodie Fridays party!
Lucy @ Bake Play Smile recently posted…Christmas Mint Slice Balls
Hi Lucy! Thank you so much. I love the name too. The kids sing the name around the house, it’s very funny. There are very yummy. Nutella is one of my fave spreads xx
OHMAGOSH NUTELLA Yes. I love nutella so I am so making these!
Bec recently posted…I dream a dream (of healthy brunch)
Nutella is soo goood! Enjoy making these and they taste good warm too xx
Try strawberry conserve in cupcakes/fairy cakes…soo yummy!
Oh yes, I must give that a try next time I make some cupcakes. Strawberry conserve would be delicious.