For a few days now my husband has had to hear me lament about two things:
1. How bored I am, and 2. How much I want Nutella in the house.
So here’s my two-birds-one-stone solution. I made this recipe for NUTELLA CUPCAKES. nomnomnomnom

Dear cupcakes please get in my stomach.

Okay, so how to make ’em.

Grab
225g unsalted butter
225g caster sugar
4 cups self-raising flower
4 eggs
1Tsp baking powder
AND ONE CUP OF NUTELLA

Put it all in the bowl of an electric mixer (use a paddle attachment) and mix.

  
Then I put a heaped tablespoon of mixture into each divot in a greased mini-cupcake pan. I suggest you stick with minis because they’re. so. rich.
Oh, and as you can see, I made them naked (sans wrappers). They’re just so little that I didn’t want to bother – better to just pick ’em up and pop ’em in.

Then I put them in the oven at 180C, they took about 6-7 minutes but they turn from raw to dry quite quickly so keep by the oven. I was able to make about 4 batches of 24.

Once the cupcakes have cooled you can go on and spoon a dollop of Nutella on or make this Nutella/buttercream icing:

You’ll need
2 cups Nutella
100g butter
4-6 cups icing sugar
2-4 tablespoons of milk.

Use a whisk attachment to give some air to the Nutella – put your mixer on high for about a minute.
Add the butter and whisk until combined
Add half a tablespoon of milk, then a cup of icing sugar and whisk until combined.
Continue adding half a tablespoon of milk, then a cup of icing sugar until it’s a pipe-able consistency. This will change depending on the temperature as well as your personal preference.

I added a star-tip to a disposable piping-bag and just did a quick swirl on the cupcakes. Store in a fridge until served.