In Italy, Nutella sandwiches are the equivalent of the classic PB&J. Across Europe, people spread Nutella on just about everything: bread, croissants, crackers, crunchy breadsticks, bananas, strawberries—name it. In the United States it has become popular more recently, and it’s clearly winning fans fast.
While browsing Pinterest the other day I spotted a photo that looked like chocolate-and-vanilla marble cupcakes. To my delight it turned out to be Self-Frosting Nutella Cupcakes. I was even more surprised at how simple they are to make. These cupcakes are dense and slightly chewy—almost cookie-like—with generous swirls of Nutella that soften and melt into the batter while the top develops a satisfying crunch. They take very little effort and yield a truly decadent treat. If you have Nutella in your pantry, you probably already have everything else you need.
Nutella Marble Cupcakes
Yields: 12 standard-size cupcakes
Adapted from a published recipe
Ingredients:
¼ cup unsalted butter, at room temperature
¼ cup vegetable oil
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 ¾ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
About ⅓ cup Nutella, softened to room temperature (more if desired)
Directions:
1. Preheat the oven to 325°F (165°C).
2. In a medium bowl, beat the butter, oil, and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition, then beat in the vanilla.
3. Add the flour, baking powder, and salt; mix on low speed just until combined. The batter should be thick and slightly sticky.
4. Line a 12-cup muffin tin with paper liners. Using a cookie scoop or spoon, fill each liner about one-third full with batter. Add a spoonful of Nutella, then top with more batter. Add another small spoonful of Nutella on top and use a knife or toothpick to gently swirl the Nutella into the batter to create a marbled effect.
5. Bake 25–30 minutes, or until the cupcakes spring back when lightly touched. Remove from the oven and allow to cool slightly before serving.
Notes: Layering the batter and Nutella creates a better distribution of chocolate hazelnut flavor throughout the cupcake. If you prefer more Nutella, add a little extra to each cupcake. These are excellent served warm with a glass of cold milk.