I have a board on Pinterest titled "Pure Evil Food." It contains the most decadent, nutritionally void recipes I find to separate them from recipes with average or exceptional nutritional value. Whenever I make and share one of these recipes, my friends gush and also tease me about being evil.
My 9-year-old daughter is in the running for the Evil title. One night this week when she had no homework and no extracurricular activities, she looked through a cookbook and found a recipe for from-scratch Cupcake Sliders. There's a whole stick of butter in the batter. She made them with only a little help from me. And though she is still learning how to follow directions to the letter, they still turned out just fine. You can fill them with Nutella or another chocolate-hazelnut spread or canned or homemade chocolate frosting. We used Nutella.
I apologize for not taking photos of her creative process. I was making pumpkin chili at the same time.
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla
1 1/2 cups sugar
1/2 cup butter, softened
1 1/4 cups chocolate hazelnut spread or milk chocolate frosting
Preheat oven to 350. Spray 18 standard (2 1/2-inch) muffin cups with nonstick cooking spray. (We used the Pampered Chef brownie pan. It worked fine and we got a few more cupcakes than 18.)
Combine flour, baking powder and salt in medium bowl. Combine milk and vanilla in measuring cup. Beat sugar and butter in large bowl with electric mixer at medium speed about 3 minutes or until creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk mixture, ending with flour mixture, beating until well blended. Spoon batter into prepared muffin cups, filling three-fourths full.
Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans 10 minutes; remove to wire racks to cool completely.
Cut off edges of cupcakes to form squares (already done if you use a brownie pan ... just sayin'.) Cut cupcakes in half crosswise. Spread each bottom half with about 1 tablespoon Nutella or frosting and replace tops of cupcakes.