Cooking with Anya: Nutella Self-Frosting Cupcakes

I can't believe how long it has been since I have posted a "Cooking with Anya". She is always in the kitchen helping me cook/bake, but I have been slacking in making time to have her do her own thing. But I do have this one and one more coming soon, so I am making up for it!

Anya loves Nutella just about as much as I do. She doesn't get to eat it that often (despite what the commercials try to make you believe, it is NOT a health food... hahahaha!) but when she does she is one happy girl! When I asked her what she wanted to make, she asked for Nutella cupcakes and I found these self-frosting ones. They were delicious and easy to make.

Now for what Anya has to say.......

I frosted them with Nutella and I liked how they tasted. They were very beautiful. I put the Nutella on with a toothpick. It was very fun and I loved to make them. They were very good and everyone else should make them.

It is fun and even when we do other things this is fun because I love Nutella. It was the funnest of all things that I have ever made in my whole life. And I love to make this letter and everyone should read this letter because I really love writing this letter. The end.

Oh wait, I have a little more for my website. It was fun. I love it and I love what I said for this thing. It is the most fun of all. The special ingredient is Nutella. And it was very fun and it was cool because I got to stand on the stool in the kitchen. It was the coolest thing in my life because it was fun, fun, fun.

It doesn't get any better than that, folks. I LOVE my little 4 year old (soon to be 5!) sous chef! Having her in the kitchen is so much fun!

Nutella Self-Frosting Cupcakes

Recipe from Carmen Cooks

Nutella Frosted Cupcakes
1 1/2 sticks (3/4 cup, 12 oz) butter, softened
3/4 cup granulated sugar
3 large eggs
1/2 tsp vanilla extract
1 3/4 cups sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

Preheat oven to 325F. Line 12 muffin tins with paper liners or grease the cups with some butter. Alternatively, butter an 8-inch round cake pan.

Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

Fill each muffin cup about 3/4 full (or pour all the batter into the cake pan). The batter will be thick. Top each cake with a dollop (I used about 2 tsp per cupcake and about 1/3 cup dolloped in tablespoon measures for the cake round) of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.

Bake cupcakes for about 20 minutes and the round cake for 25-30.

Remove to a wire rack to cool completely.
Makes 12 cupcakes or 1 8-inch round cake.