Self-Frosting Pumpkin Nutella Cupcakes
Sunday, 30 October 2011
Today is the day my wonderful friend Hannah was born. It’s the first time in many years that we haven’t been together on her birthday, so last week I sent her some goodies in the mail. I needed something that would ship easily and I considered brownies or cookies until I discovered something better: self-frosting cupcakes!
These pumpkin cupcakes have a spoonful of Nutella mixed onto the top of them before they’re baked. They come out with a creamy Nutella swirl on top, making frosting unnecessary! I put them into a large container without worry of frosting smearing everywhere. Plus, no frosting = less calories (but not less flavor), and the cake part is moist and full of spiced pumpkin goodness. These are perfect for a fall treat!
Happy birthday Hannah!!
Recipe:
Self-Frosting Pumpkin Nutella Cupcakes
Adapted from Phenomenon
Makes 12-15 cupcakes
- 1 15-oz. can pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon pure vanilla
- 1/4 cup light brown sugar, packed
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Nutella for topping
Preheat oven to 350°F. Line a muffin pan with foil or paper liners.
Place the pumpkin, oil, eggs, vanilla and brown sugar in a large bowl. Beat to combine.
In a separate large bowl, whisk the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt together. Add to wet ingredients and stir until just combined.
Fill muffin cups around 3/4 full. Place a couple of teaspoons of Nutella on top of each cupcake. Use a toothpick to swirl the Nutella around the top of the batter.
Bake 25-30 minutes or until a toothpick inserted in the middle comes out clean.
No. 1 — October 30th, 2011 at 10:48 am
Happy birthday! Could these be any more delicious?
No. 2 — October 30th, 2011 at 1:01 pm
These look delicious! I’m definitely going to have to try them – and because there’s no frosting I think I can pull off taking them on a plane for a business trip, awesome.
No. 3 — October 30th, 2011 at 4:54 pm
This is really cool! I love that they self-frost with the Nutella!! I wonder if I could make a gluten-free version
No. 4 — October 30th, 2011 at 5:31 pm
These are AWESOME! I’ve never heard of self-frosting cupcakes before! Yum!
No. 5 — October 31st, 2011 at 3:31 am
Oh goodness these look delightful. What a great birthday treat! I am going to have to try these out.
No. 6 — October 31st, 2011 at 7:19 am
And they were delicious!!! =) Thank you for such a wonderful treat, you are amazing!!
No. 7 — October 31st, 2011 at 8:36 am
These look amazing! I love Nutella and a cupcake that can self frost itself would totally make my life easier!!
No. 8 — October 31st, 2011 at 10:59 am
I’m not lazy (no, really!) but could you post a recipe for a self-MAKING frosted cupcake?
No. 9 — October 31st, 2011 at 3:24 pm
Oh these sound so yummy! I love that you put nutella on the top so that you don’t even need frosting….mmmmmmmmm!
No. 10 — October 31st, 2011 at 8:08 pm
happy birthday to your friend. what a wonderful idea to send her these delicious cupcakes. love the self frosted idea. thanks for sharing
No. 11 — November 2nd, 2011 at 6:47 pm
Cupcakes that frost themselves? With NUTELLA!?!? Hello…where has this been all of my life! And I love the pumpkin!
No. 12 — November 10th, 2011 at 2:52 am
Great idea! And Happy Belated Birthday to Hannah!
No. 13 — November 13th, 2011 at 2:40 pm
[...] to try to find a recipe that I could work with, and one of the first ones that came up was “Self-Frosting Pumpkin Nutella Cupcakes” from the blog, 52 Kitchen Adventures. Now to be completely honest I didn’t search for [...]