Nutella Cupcakes

Here's recipe number two for the day: Nutella cupcakes! And trust me, they are full of chocolate-hazelnutty goodness.

These could be REALLY good, but with the way we made them they were very bland. The recipe says to make the cake mix, then drop a teaspoon of Nutella in and swirl them. This was an epic fail! The Nutella was waaay too thick to swirl.


A better thing to do, in my opinion, is add Nutella to the batter after it's mixed up but before pouring. It comes out to be half a cup of Nutella. (1 tsp x 24 cupcakes = 24 tsp. 48 tsp = 1 cup. So 24 tsp = 1/2 cup. Math!) But since I didn't actually make them this way myself, you should judge for yourself if they're bland, or if they need more.

So! We tested out three different kinds: Cupcake with frosting. Cupcake with a thin Nutella layer, and frosting. Cupcake with thin Nutella layer and no frosting. We wound up deciding that the Nutella layer really made the cupcake better, with or without frosting.


For the frosting, mom whipped up a yummy Nutella buttercream. (I TOLD you it was chocolate-hazelnutty!)

Nutella Cupcake Recipe

• One package yellow cake mix
• 1 1/4 c water
• 1/3 c vegetable oil
• 3 eggs
• 1/2 c Nutella

Preparation

• Preheat oven to 350
• Blend together cake mix, water, oil, and eggs as per box instructions.
• Beat in Nutella.
• Bake for 20-24 minutes, until a toothpick comes out clean.

Nutella Buttercream Recipe

• One bag (2 pounds) of powdered sugar
• 11 tbsp (one stick + 3 tsp) butter, softened
• 2 tsp vanilla
• 1 tsp salt
• 1/2 c milk
• 1 cup Nutella, to start

Preparation

• Combine powdered sugar, butter, vanilla, salt, and half of milk.
• Add in Nutella and beat together, adding more milk until you get the consistency you like. Add more Nutella as neccessary.
• Frost/pipe onto cupcakes.