Ingredients
- 2/3 cup butter
- 3/4 cup white sugar
- 3 eggs
- 1/2 teaspoon of vanilla
- 1 3/4 cup flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 12 tablespoons Nutella
Directions
- Preheat the oven to 325oF
- Sift together the flour, baking powder and salt. Set aside.
- Place the sugar and butter in your KithenAid mixer, beat the butter and sugar together. Just keep beating until the mixture is light and creamy.
- Add the eggs, one at a time, beating after each addition.
- Add the flour mixture and mix. Keep mixing until smooth.
- Stir in the vanilla.
- Line the muffin pan with paper cups. Fill the cups until about 3/4 full.
- Top with a heaping teaspoonful of Nutella. Take a toothpick, dip into the unbaked cupcake until the tip hits the bottom of the pan and slightly swirl Nutella into batter.
- Bake 20 minutes.