BhavnaThis cupcakes are delicious and moist. These are known as Self-Frosting Nutella Cupcakes because of swirling the Nutella on top. And these egg free cupcakes are great for vegetarians.
Nutella Cupcakes
Ingredients
- 1 cup all purpose flour
- 1 tsp baking power
- ½ tsp baking soda
- ½ can of sweetened Condensed milk about 200 gm
- ¼ cup Butter or vegetable oil
- ½ cup fat free milk or butter milk to make cupcakes more moisty
- 1 tsp vanilla extract
- 1 tsp vinegar
- Nutella
- Sugar can be added to make cake more sweet but for me , condensed milk is sweet enough
Instructions
- Preheat oven to 350F. Grease cupcake tin with liners and spray cooking spray on it.I usually do not spray since I have good conditioned non stick baking tray.
- Sift flour, baking powder, and soda. Keep on side.
- In a large bowl, whisk together butter and condensed milk until combined.
- Add other wet ingredients such as milk, vanilla extract, vinegar and blend well.
- Add in flour mix(all sifted dry ingredients). Mix until combined.
- 4. Fill each cup about 2/3 full with batter. Add a dollop of nutella to each and swirl it around a few times with a knife.
- 5. Bake for 10-12 minutes. Allow cupcakes to cool before serving.
- I love these cupcakes with Instant Coffee.
