My best friend San that was staying with us for a few days, likes to have something sweet for breakfast. At home she usually has Choco Prince Vanille with cappuccino for breakfast. She likes sweet a lot but is a bit fussy about some stuff (dark chocolate, fruit, dried fruit, marzipan, nuts, spices). She doesnâ€™t eat bread, cereal or yoghurt for breakfast so being the good friend that I am I baked her self-frosting Nutella cake for breakfast. The recipe I found a couple of months ago on Nicâ€™s Baking Sheet and I wanted to use it ever since.
I must say that the cakes looked wonderful when they came out of the oven. Especially the one in the star-shaped disposable baking pan. Besides looking great they were really very easy to make. And most important: San loved them! I thought they tasted good but not very special. The Nutella-taste wasnâ€™t very distinct but thatâ€™s probably because Iâ€™m used to eating Nutella by the spoon 😉 Maybe it would have been better with an extra filling of Nutella. But…who am I to complain anyway….San loved them and thatâ€™s what counts!
140 g (10 tbs) butter, room temperature
150 g (Â¾ cup) sugar
3 eggs, at room temperature
Â½ ts vanilla
200 g (1 Â¾ cup) flour, sifted
2 tsp baking powder
5 tbs Nutella
Preheat the oven at 165Âº C (325ÂºF). Line a muffin tin with paper cups. Cream butter and sugar until light and fluffy. Add one egg at a time and beat until fully incorporated after each egg. Add the vanilla. Add the flour and baking powder and stir until just blended. Fill each muffin cup up to Â¾ with the batter. Top each muffin with 1 Â½ tsp of Nutella and swirl it in with a toothpick. Bake for 20 minutes.
Note â€“ I used different baking pans: two heart-shaped and one star-shaped. I baked them about 15 minutes longer.
1 muffin â€“ 240 kcal
100 g â€“ 410 kcal
carbohydrate 46 g â€“ protein 7g â€“ fat 22 g (saturated fat 12 g) â€“ fibre 1 g