Hi everyone! I hope you’re having a good week. I’m in the middle of 11 days off of work…yep. I’m a lucky girl.
Not that I’m letting myself relax too much – I think the homeschooler in me will always find ways to stay productive! This extended “stay-cation” has involved lots of reading, baking, studying, and almost daily runs. (Just in case you feel inclined to be impressed that I’ve been running every day….don’t be. I usually run a 3-mile loop and the other day I saw the same guy run past me THREE times which means he was literally running twice as fast as me…sigh.)
It’s possible I would have more energy to run faster if I didn’t eat dessert every day, but we’ll just keep that as a hypothetical situation for now. It’s just very important for me to share things like these Nutella cupcakes with you…
I made these cupcakes a couple years ago, before I had a blog. I just had to make them again though because they are so easy, and I make it a priority to include Nutella in my life on a regular basis.
Part of what takes these over the top is the nice big glob of Nutella placed on top of the batter before baking…yum.
This recipe is the brain child of Lizzy over at Your Cup of Cake. I didn’t make any changes (aside from the raspberries as garnish) so I will send you over to her site for the recipe! It can be found here: http://www.yourcupofcake.com/2011/04/nutella-cupcakes.html.
I should note that I didn’t have quite enough frosting for all the cupcakes. If this is a concern you could double the frosting just in case, or just top any leftover cupcakes with extra Nutella. Enjoy!
p.s. If you’re trying not to eat dessert, you can still have this flavor combination for breakfast…this morning I had Nutella and raspberries on a whole wheat English muffin (with black coffee) and it was SO GOOD!