Nutella-Stuffed Sugar and Cinnamon Cupcakes

Today I made Nutella-Stuffed Sugar and Cinnamon Cupcakes

Do you love Doughnuts? Do you love Nutella? Do you love Cinnamon? Then you are going to love these. These little cakes taste like a cross between a doughnut and a cinnamon swirl. I used to make these cakes with just the sugar and cinnamon crust then one day I wanted to give them a quirky edge, that's where the Nutella came in. They are such a comforting treat with a cup of tea or cold glass of milk. Perfect for breakfast, as a dessert, as a lunchbox filler or as a naughty midnight snack. They are perfect for any occasion those all too well known chocolate/sugar cravings hit. Making these muffins is so easy. It only takes about 30 minutes from bowl to belly

.This is one of my favourite kind of recipes as all the ingredients are all mixed in one bowl. Any recipe that reduces the amount of dishes that have to be washed are favoured in my house. When you have these beauties waiting for you the last thing you want to do is face a sink full of dirty dishes. The texture of these cupcakes are so similar to that of a doughnut I often have people questioning are they really cupcakes. The Sugar and Cinnamon not only makes them look pretty but adds a crunch that really contrasts the softness of the cupcake.

Ingredients:

(Makes 6 large)

For The Cupcakes:

• 80g Unsalted Butter, at room temperature
• 100g Granulated Sugar
• 1 Large Egg
• 1 Teaspoon Vanilla Extract
• 120mls Milk
• 200g All Purpose Flour
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Nutella
• 8 Teaspoons Nutella

For The Topping:

• 1/4 Cup Granulated Sugar
• 2 Teaspoons Cinnamon
• 4 Tablespoons Melted Butter

Instructions:

1. Preheat the oven to  180°C. Spray muffin tin with an oil spray and set aside.

2. In a large bowl cream the butter and sugar together until light and fluffy. Mix in the Eggs,    Vanilla Extract and milk. Gently fold in the flour, baking powder, cinnamon and nutmeg.    Don't over mix, just stir together until everything is combined. 

3. Half fill each tin with the mixture. Layer with 1 tablespoon of Nutella in the center then top with another heaped teaspoon of batter on top. You can fill the cupcake tins right up to the top they won't overflow. I normally get 6 out of this mixture but can be easily doubled.

4. If you are using a 12 tin cupcake tin, I normally fill one of the empty tins with water to create some steam during cooking. This helps the cupcakes have really soft texture and even baking.

5. Bake at  180°C for five minutes. Reduce the oven to 160°C bake for a further 15 minutes until the cupcakes are golden brown. Allow to cool for five minutes.

6. While the cupcakes are cooling you can make the sugar cinnamon topping. Melt the butter in the microwave. In a separate small bowl stir together the sugar and cinnamon.

7. I normally use a pastry brush to brush the top of each cupcake with the melted butter then dip the top of each in the sugar and cinnamon mix. I normally swirl it around to ensure I get a nice thick coating.

“I love you like a fat kid loves cake!”