Ingredients:
- 1/4 cup butter, at room temperature
- 1/4 cup canola or mild vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 3/4 cup all purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk or half & half
- 1/2 cup(ish) Nutella
Instructions:
Preheat the oven to 350F.
In a large bowl, beat the butter, oil and sugar with an electric mixer
until light and fluffy. Add the eggs and vanilla and beat until smooth.
In a small bowl, stir together the flour, baking powder and salt; add
half to the butter mixture and beat on low speed just until combined.
Add the milk and beat just until combined, then add the remaining flour
mixture and beat just until combined.
Divide the batter between 12 paper-lined muffin cups. Spoon the Nutella
into a small microwave-safe dish and microwave it for 10-20 seconds,
until softened but not liquefied. Drop a spoonful of Nutella on top of
each, and swirl through the batter with the tip of a bamboo skewer,
knife or other pointy object. Bake for 25-30 minutes, or until springy
to the touch. Tilt them in the pan to help them cool.
Makes a dozen cupcakes.