Happy end of Boxing Day everyone! How was your shopping? Buy anything interesting? I did my shopping online today and only purchased an immersion blender and some make up brushes.  I was looking for a new laptop but none of the deals were enticing.  I also need a new winter jacket so I’m hoping there are still decent sales on tomorrow.  I have my eye on a beautiful North Face parka but finding it in store will be a nightmare *sigh* The money spending never ends!

Along with spending money, I have been eating so much lately.  I can’t help but nibble at food when it’s constantly surrounding me.  I don’t have that little thing they call will-power, especially when it comes to chocolate.  Basically you know you’re a chocolate addict when the main dessert for Christmas is a lovely homemade coconut cake but since there’s no chocolate in it, you decide to turn into the crazy chocolate lady and whip up a quick choco cupcake to add to the table. I found a fresh jar of nutella in the cupboard and quickly went to my pinterest board to find some nutella recipes.  I found a super easy self-frosting nutella cupcake recipe and to the kitchen I went.  These cupcakes were very easy to make and not too many ingredients involved.  They were done in about 20 minutes and the whole house smelled of NUTELLA.  I dug into one right away and it was delicious! Very warm and fluffy and full of nutella.  I wasn’t a huge fan of the cupcake itself as it lacked flavor.  Next time I would probably try a different cupcake recipe but still use the nutella as the frosting.  It really did cure my chocolate fix and it also put me over the top and into a temporary food coma.  I need to hit a gym ASAP 🙂 Self-Frosting Nutella Cupcakes

• 1/4 cup butter, at room temperature
• 1/4 cup canola or mild vegetable oil
• 3/4 cup sugar
• 3 large eggs
• 1 tsp. vanilla
• 1 3/4 cup all purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4-1/2 cup Nutella, at room temperature

1. Preheat the oven to 325F.  In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy.
2. Add the eggs and vanilla and beat until smooth.
3. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined.
4. Divide the batter between 12 paper-lined muffin cups.  
5. Warm up the nutella in a microwavable bowl for 10 to 15 seconds.  This will help the nutella to drop onto the cupcakes better.  Drop a spoonful of nutella on top of each, and swirl through the batter with the tip of a bamboo skewer or knife.
6. Bake for 20-25 minutes, or until springy to the touch.  Cool on a wire rack.

Makes about 10 to 12 cupcakes.

adapted from oneordinaryday

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