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Nutella Swirl Cupcake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Nutella, everyone's favorite. Easy to make and most important, it simply tastes wonderful.

Nutella, everyone's favorite. Easy to make and most important, it simply tastes wonderful.

Nutella Swirl Cupcake

Ingredients

Makes: 12

Metric Cups
  • 5 ounces unsalted butter softened
  • 3 cups superfine sugar
  • 1 teaspoon vanilla essence
  • 1 cup all-purpose flour sifted
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 medium eggs
  • 1 jar of nutella
  • 140 grams unsalted butter softened
  • 750 millilitres caster sugar
  • 1 teaspoon vanilla essence
  • 250 millilitres plain flour sifted
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 medium eggs
  • 1 jar of nutella

Method

Nutella Swirl Cupcake is a community recipe submitted by Fiza Rashid and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Preheat the oven at 160ºc. Line 12 muffin tin with cupcake cups.
  2. Cream butter and sugar till light and fluffy. Sift all the dry ingredients and put aside.
  3. Add in egg one at a time till fully incorporated. Once the eggs are fully incorporated, add in the vanilla essence and beat.
  4. Slowly add in the dry ingredients and continue whisking till no flour remain.
  5. Scoop the cupcake batter into the cupcake cups, add in the 1-2 tsp of nutella to the top of the batter, using a skewer, swirl the nutella around the batter.
  6. Bake for 20 mins or till skewer comes out clean.
  7. Leave the cupcakes to cool on the wire rack for 5-10mins.
  1. Preheat the oven at 160ºc. Line 12 muffin tin with cupcake cups.
  2. Cream butter and sugar till light and fluffy. Sift all the dry ingredients and put aside.
  3. Add in egg one at a time till fully incorporated. Once the eggs are fully incorporated, add in the vanilla essence and beat.
  4. Slowly add in the dry ingredients and continue whisking till no flour remain.
  5. Scoop the cupcake batter into the cupcake cups, add in the 1-2 tsp of nutella to the top of the batter, using a skewer, swirl the nutella around the batter.
  6. Bake for 20 mins or till skewer comes out clean.
  7. Leave the cupcakes to cool on the wire rack for 5-10mins.

Tell us what you think

What 3 Others have said

  • I wish I had read the comments before trying this recipe. Don't use 3 cups of sugar! The cakes will crystallise and and erupt like a volcano. It must be a typo... Perhaps it should be 3/4 cup of caster sugar.

    Posted by Michellekearns on 13th April 2015
  • I was very disappointed by this recipe!!! 3 cups of sugar sounded like a lot of sugar for only 5 oz of butter, but as I had never made these type of cupcakes before I thought I would go ahead anyway. None of the cupcakes turned out the way the picture suggested they would. To be quite honest, the cupcakes spilt everywhere and were not even remotely cake like. If anything they were crystalized sugar with a pile of nutella. I was really looking forward to these and went out especially for all the ingredients. It was a waste of time and money.

    Posted by Baker306 on 6th December 2014
  • Hi, thanks for the recipe! I was wondering if you could let me know if you mean a british cup (1/2 pint) or an american / metric cup (236/250ml) ? I tried these and they came out a bit funny, so wanted to check I got the proportions right!

    Posted by nicki_f on 22nd September 2014
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