The Chronicles of Cupcakes: Chapter I

For those of you who are bewildered over why this food blog is named the "Cupcake Chronicles" but does not feature cupcakes, I KNOW. 
Yes, I am well aware of the lack of adorable cupcakes on my blog. 
Yes, it has been weighing on my conscious for a long time. 
Yes, I feel badly about leading you on to promises of magnificent tasting cupcakes.
And yes, this ends here and now. See, the thing is, as you may be well aware (or not) I am a struggling college student. As are most of my guinea pigs (I mean friends) who eat my food. So when you have a kitchen supplied by college students, the immediate purchases for said college kitchen are not going to be the ever so helpful cupcake pan, which is pretty essential in Cupcake Land. 
Which is why, my faithful foodies, I haven't been able to make the aforementioned cupcakes. Until now. 

One day, while walking through the store, I was relaying my cupcake troubles to my number one fan, mon chérie, when he heroically stepped in and bought a pan. 

So, without further ado, the first in a long series of cupcakes: The Nutella Cupcake. (duh, what else did you think I was gona make?)

Nutella Swirl Cupcakes

(from Feisty Cook)

Ingredients:

10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
1/3 cup Nutella

Directions:

Preheat oven to 325 degrees and line cupcake pan with paper cupcake liners. Cream butter and sugar together until light and creamy. Add eggs and mix thoroughly.Add vanilla, flour, baking powder and salt. Mix until slightly lumpy.Spoon mixture into cups until about 3/4 full.Place a dollop of Nutella onto each cupcake, then use a skewer stick to swirl Nutella into the batter. (I found it helpful to try folding the batter over the Nutella to really mix it up). Bake cupcakes for 20-30 minutes or until golden brown on top.