WOW I just wrote a whole post and then my computer died! And I have no one to blame but my computer! Not me for not saving the post as I went along! No, my computer for telling me I had six minutes of battery left and then it DIED. Lies, Steve Jobs, you are full of lies! You with your incessantly witty press conferences and super sleek genius bars.
These cupcakes are awesome. When I blogged about them way back in February of 2009, this is what I had to say:
You make some cupcake batter. You take a tablespoon of Nutella and swirl it in. You pop it in the oven.
You have the best cupcake in the history of man.
I must not have been feeling very verbose that day. Which we all know is strange for me.
But really. I love nutella. Who doesn't? Except people with nut allergies.
But what I truly love most about Nutella are the commercials that have been airing on television, touting its benefits as a breakfast food. A BREAKFAST FOOD.
Only in America can something with 90 calories and 5 grams of fat per tablespoon be counted as breakfast food. Who needs blueberries, whole grains, or dairy that can get you through the day when you can have hazelnut flavored chocolate!
But I guess if I could have something like this for breakfast every morning, I'd probably do it. Make some batter, drop in some Nutella, and swirl away with a toothpick to incorporate. Breakfast on the go!
Ok wait... I think we're on to something here. I need to contact the people at Nutella.
Makes 24 cupcakes
4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
3 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Preheat oven to 325°F. Line 2 cupcake trays with paper liners.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 tbsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes.
Remove to a wire rack to cool completely.