Nutella Cream Cheese Vanilla Cupcakes!

    I've had this secret love affair with nutella (Shh! don't tell my husband, he'll steal it from me!) since my mom bought it for us as kids. I saw a recipe for it online and had to come up with an occasion for making it. The frosting is just regular cream cheese frosting and cream cheese frosting mixed with nutella. I also put a dollop of nutella under the frosting. I'm only allowed to eat one of these as I'm supposed to be on a diet. :)

Buttermilk-Vanilla Cupcakes (from the Martha Stewart Website)

Yield Makes 4 dozen mini cupcakes (or about 20 regular cupcakes)

Ingredients

• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1 1/4 cups sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 large egg, plus 1 large egg yolk
• 1/2 cup plus 2 tablespoons warm water
• 1/2 cup plus 2 tablespoons buttermilk
• 1/4 cup plus 1 tablespoon vegetable oil
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line mini-muffin tins with paper liners.
   
2. Sift flour, sugar, baking soda, baking powder, and salt into a mixer bowl. Transfer bowl to mixer, and add egg, yolk, water, buttermilk, oil, and vanilla. Beat on low speed until mixture is well combined and smooth, about 3 minutes.
   
3. Divide batter among liners, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks, and let cool completely. (Cupcakes can be stored for up to 3 days.)