Sometime a month ago, I visited 80 Breakfasts and saw her truffle cupcakes ( she had truffle left over the Christmas past). She used a recipe she dug from Baking Sheet that has been adapted from Donna Hay.

Few days later I saw these Nutella cup cakes recipe again at In Our Kitchen, now it has come to my kitchen as well.
Last week when my cousin arrived, I told her to rest for a while so we would go out at 11pm. Greeks go out that late you know.

While she was resting my friend’s daughter asked for her weekly bake off. I showed her JMoms site and she fell in love with the Nutella swirls.
With me reading the recipe she measured, mixed and baked. As soon the cupcakes came out we all dug at them while they were HOT! But I kept some for my tea the next day.

10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted all-purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

  • Preheat oven to 325F.
  • Line 12 muffin tins with paper liners.

    • Cream together butter and sugar, add in eggs one at a time, until fully incorporated.
    Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.

  • Fill each muffin liner with batter. They should be 3/4 full.

    • Top each cake with 1 1/2 tsp Nutella.

  • Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the Nutella.
  • Bake for 20 minutes.
  • Remove to a wire rack to cool completely.
  • Makes 12.

    After the baking and late evening teas we went out to town. We walked around Pssiri and I missed a turn and we ended up atCUBANITA, where I was mistaken for a Latina.

    CUBANITA
    Karaiskaki 28, Athens
    Καραϊσκάκη 28
    210 33 14 605