This recipe basically uses up one large jar of Nutella between the cupcakes and the icing. You can also use some melted Nutella to drizzle on top of the finished cupcakes.
I don’t use Nutella any longer and that’s a personal choice but there are lots of alternatives to choose from which you will find in the Health Food section in supermarkets, also with the peanut butters & spreads section and in all Health Stores.
Because there’s sour cream in the ingredients, you get a really moist and light result which is a pleasant surprise as small cupcakes can suffer from over baking and drying out..
