Ingredients for 12 servings

¼ tsp Salt
¼ cup Butter (room temp)
¼ cup Oil (or olive oil)
1/3 cup Milk
1/3 cup (curd) Yogurt 
¾ cup Sugar
1 ½ cups flour
1 ½ tsps Vanilla extract
2 Eggs 
2 tsps Baking powder
Nutella as required

Directions

Preheat oven to 175 C.

In a bowl, add maida, baking powder, sugar and salt. Add butter and mix well. It will appear like bread crumbs.

In another bowl, add eggs, curd/yogurt, oil, and vanilla extract and beat until smooth and well combined.

Add this egg mixture to the flour mixture and beat on medium speed until just combined.

Slowly add milk and mix on low speed until just combined.

Place cupcake liners in the muffin pan and fill the liners with batter just over ½ full. Add a tbsp of nutella over each of them and give it a swirl with a knife.

Bake for 18-20 mts. Check from 15 mts onwards. When the cupcakes are done, remove the pan and place on a cooling rack to cool. After 5 mts, remove the cupcakes from the pan and cool for a few more minutes.

There is no need to frost these cupcakes. They can be stored in an airtight container upto 3 days.