Nutella Filled Yogurt Cupcakes

Yogurt cake or gateau au yaourt was my number 1 thing to bake as a child. I think it is for a lot of French kids. That and crepes, really! 

It's very popular among children because the measurements for the recipe are made in the yogurt pot, so it's kind of fun. The result is a moist cake, close to the flavor of a pound cake. The variations for it are endless, whether you decide to use a flavored yogurt, add lemon zest, coconut, chocolate...

With a jar of Nutella waiting patiently in my pantry (yes, can you believe it, I had not yet opened it!!! It was quietly waiting for me!!), I thought that the time had come for me to marry the yogurt cake of my childhood with the heavenliness of Nutella. 

I decided to inject the Nutella in the middle of the cupcake, but truly, I could just as easily iced them with it. Only if you decide to do that, be careful not to put too much Nutella, or it will be too overpowering. I think that in the end, I prefered injecting the Nutella because you can control the amount of Nutella better this way and you can better distinguish the flavors.

No matter what you decide to do, these cupcakes will be a hit among children (and grown-ups), for breakfast or for a snack or dessert. 

On the pregnancy / baby subject, here are quelques nouvelles:  I am due exactly 11 days from today (!!) and am doing very well. I am truly and positively enjoying time off to pamper myself before our baby is here. I have been less diligent about blogging lately but I am excited to come back soon with stories of my new life as a Maman very soon. It's a life-changing moment, and I want to share it with you all. Stay tuned!!!

Now back to baking:

Nutella Filled Yogurt Cupcakes (makes 8 cupcakes)

2 eggs

1 cup sugar

1/2 cup plain yogurt (whole milk best)

1/4 cup vegetable oil

1/4 tsp vanilla extract

1 1/2 cups flour

2 tsp baking powder

pinch of salt

1 pot of Nutella

Preheat the oven to 350 F degrees. Spray a cupcake pan, line with cupcake liners (I also quickly sprayed the inside of the liners, but I'm not sure if it's necessary). 

Beat together the eggs and the sugar. One by one, add the yogurt, the oil, the vanilla and incorporate. 

Sift together the flour, the baking powder and the salt. Slowly add to the batter, in three batches. Do not overmix. 

With an ice cream scoop, fill the liners (about 2/3 full) with the batter and bake for 15 to 20 minutes or until a toothpick inserted comes out clean. 

Wait 10 minutes before removing from the pan. Then place on a wire rack. Allow to cool completely, then with a small paring knife, cut a small cone shape hole in the middle of each cupcake. Carefully remove and reserve (if you think the hole is too small, scoop out some batter with a melon baller). 

Fill a piping bag or a ziploc bag (cut the tip) with Nutella, and fill the holes. Replace the "plug" that you reserved and pipe some more Nutella on top to hide the incision. 

Alternatively, you could simply smother the top of the cupcakes with Nutella...