I'm not actually going to post pictures because I didn't decorate them and cupcakes don't exactly look fabulous unfrosted. They look like regular cupcakes from the outside. It's not until you bite into it that you get the surprise!
Anyway, here's the recipe:
3/4 pound (3 sticks) unsalted butter, room temperature- replace 2 tablespoons of butter with shortening (optional)
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
1 pint fresh raspberries rinsed and dried
about 3/4 cup Nutella
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, with the mixer on low speed, scraping down the bowl after each addition. Add the vanilla and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
Line a muffin pan with paper liners. Lightly coat the raspberries with 1 tbsp of flour. Fill each liner 2/3 of the way with batter. Place one raspberry and about 1 tsp of Nutella on top, in each of the cupcake batter. Now go back and fill the liner to the top. Bake for about 30 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
This makes about 2 dozen cupcakes.
If you want, you can add a cream cheese frosting which would go well with the raspberry and nutella.
Enjoy!
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