'Self-Frosting' Nutella Cupcakes
One of the best types of cupcake I've ever made/had!! No need to go through a whole lot of trouble to frost these gorgeous softies because they are baked with a swirl of nutella on top, which stays moist and gooey...giving just the right amount of nutty chocolatey goodness to top off the cupcakes, in place of regular frostings. No fuss, no muss!!
Make sure all the ingredients are at room temperature for best results.
If you don't have self-rising flour, HERE'S how you can easily make it at home.
Grind the sugar to a powder and set aside.
Sift the flour twice, then mix the powdered hazelnuts into it.
Line your cupcake pan with papers. Preheat oven to 170 C.
Beat the butter with the sugar until light and creamy. Then add the eggs one at a time, beating well after each addition.
Now add a third of the flour and beat until combined, then add half the milk. Again beat the batter until milk is mixed in. Add another third of the flour, mix it in, and then add the remaining milk. Finally add the last of the flour and the vanilla essence. Beat just until everything is well combined.
Pour into the cupcake liners (I filled to three-quarters of the way) and then on top of every cupcake, add about 1 slightly heaped tsp. of Nutella. Using a toothpick, swirl the Nutella into the tops of the cupcakes, making sure to turn some of the white batter on top of some parts of the Nutella so that the 'frosting' is intertwined slightly with the cupcake.
Bake for 15-18 minutes, or until a toothpick stuck in the batter/white part of the cupcakes comes out clean. If you stick the toothpick into the Nutella it will be gooey because the chocolate will not solidify during baking, so take care to check the white parts.
Remove from pan and let the cupcakes cool on a rack. They are yummy warm or at room temperature.