This is not my favourite, I don’t like butter/spongey cake.. and to be honest I don’t really love LOVE nutella, and next time I would definately increase the nutella to cake ratio.
Original Recipe from [BakingBites], adapted from Donna Hay
10 tbsp(140 grams) butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
Preheat oven to 325F/160F. Line 12 muffin tins with paper liners. Or 2 small heart tins and 4 cupcakes.
Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until smooth.
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.