Beat the butter in the mixer until creamy, then add the sugar.
Add the eggs one by one until the mixture is fluffy, then add the vanilla and continue beating.
The pancake flour is sifted twice along with the baking powder and added to the previous mixture in a rain-like fashion, alternating with the milk until perfectly integrated.
Prepare the molds with paper liners and pour the mixture, making sure it does not exceed 3/4 of its capacity.
Put a tablespoon of Nutella in each cupcake liner with the mixture and cover it with the mixture.
Bake for approximately 20 minutes.
Once they are taken out of the oven and cooled completely, decorate with Nutella on top and sliced almonds.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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