Eggless Nutella Cupcakes

bhavnaskitchen's picture

Sep. 26, 2012

Ingredients

Dry ingredients
Flour 1 Cup (16 tbs)
Baking powder 1 Teaspoon
Baking soda 1/2 Teaspoon
Wet ingredients
Butter 1/4 Cup (4 tbs) , at room temperature
Condensed milk 1/2 Cup (8 tbs)
Vanilla extract 1 Teaspoon
Vinegar 1 Teaspoon
Low fat milk 1/2 Cup (8 tbs) , at room temperature
For self frosting
Nutella 18 Tablespoon

Directions

GETTING READY

1. Preheat the oven at 350 degrees F.

MAKING

2. In a bowl sift the dry ingredients together.

3. Beat together condensed milk and butter with an electric hand blender.

4. Add vanilla extract and vinegar and beat.

5. Add milk little by little at a time and blend.

6. Add the dry ingredients into the wet ingredients little by little and blend with the blender to form a smooth batter.

7. Fill the cupcake maker with the batter using a 1/4 cup measurement.

8. Top each cupcake with 1 1/2 tablespoon of nutella.

9. In the nutella cups slowly stir the cake batter and frosting with the help of a toothpick.

10. Place in the preheated oven preferably on the middle rack and bake for about 20 minutes.

11. Check for doneness by pricking the center of the cake with a toothpick.

SERVING

12. Serve the cupcakes with coffee.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 479Calories from Fat 210

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 242 mg10.08%

Total Carbohydrates 58 g19.3%

Dietary Fiber 1 g4%

Sugars 40 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet