Though their adaptation cuts butter to ten tablespoons, I found that a bit dry, and would keep it at the original twelve. Otherwise, the recipe is perfect, and the finished product is delectable and apt to be gobbled up in no time.
12 T butter, softened
3/4 cp white sugar
1/2 tsp vanilla
1-3/4 cups sifted flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cp
1. Preheat oven to 325F. Line 12 muffin tins with paper liners.
2. Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
3. Fill each muffin liner with batter to 3/4 full. Top each cake with 1-1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the Nutella.
4. Bake for 20 minutes. Remove to a wire rack to cool completely.