What I’m cooking this week 7

There is nothing better than a delicious cupcake to put a smile on my face.  Especially when I don’t have to frost them afterwards.  I give you the self-frosting nutella cupcake!!

 

 Self-frosting Nutella Cupcakes

1/3 cup butter, at room temperature
1/4 cup canola 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
3/4 cup milk
1/2 cup Nutella

Preheat the oven to 350F.

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.

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.

Divide the batter between 12 paper-lined muffin cups. Spoon the
Nutella into a small microwave-safe dish and microwave it for20 seconds, until
softened but not liquefied. Drop a spoonful of Nutella on top of each, and
swirl through the batter with any  pointy
object. Bake for 25-30 minutes, or until springy to the touch.