Cupcake 80 - Nutella and Nibs

I'm of the mind you have "go to" foods you grow up with and then there are are foods you meet along the way. Some foods you take for granted, like butter and bacon, while arugula and curry are new-ish. Some people are more food friendly seeking new food relationships regularly. They are very open, not particularly fearful to make new acquaintances. Then there are the "other" people who won't venture out of their comfort zone, clinging to tradition and hanging onto narrow list of acceptable foods. You know these people, the ones who order spaghetti in a Chinese restaurant and who go to wonderful Spanish restaurant and order spaghetti. They have a long list of foods they don't like and won't ever try. Nutella is new relationship for me. I tried it a while ago, right out of the jar, thinking peanut butter and was not impressed. A little to rich for a PBJ sandwich and far too rich for a quick spoonful right out of the jar (guilty pleasure.) I revisited Nutella in baking and it works well tempered with cake batter and cookie dough. Crunchy coca nibs combine nicely with the creamy hazelnut flavor. If you haven't met, introduce yourself to Nutella, it may have a place in your pantry.

Nutella Cupcakes
20 T butter, room temperature
1 1/2 c white sugar
6 eggs, room temperature
2 t vanilla
3 1/2 c AP flour all purpose flour
1/2 t salt
4 t baking powder
1/2 c Cocoa Nibs
2/3 c Nutella

Glaze

1/2 c powdered sugar
3 t whole milk

Preheat oven to 325. Line wells of 24 cupcake cups with paper liners.
Combine flour, salt and baking powder in bowl, set aside. In bowl of standing mixer, cream butter and sugar, about 3 minutes. Add in eggs, one at a time, until incorporated. Add flour in thee increments, mix until incorporated. Fill cupcake wells 3/4 full. Top each cupcake with 1 1/2 t of Nutella. Swirl Nutella with skewer, top with 1 t of Coca Nibs. Bake for 20 - 23 minutes. Cool on wire rack.

For the glaze - combine powdered sugar and milk drizzle scant 1 teaspoon on each cooled cupcake.