Derek and I both LOVE Nutella. If you have never tried it, it's a must! Nutella originated in Italy and is kind of a sweetened hazelnut version of peanut butter. I found this recipe at Your Cup of Cake. It is absolutely delicious! I'm a big fan of that blog, so if you get a chance, check it out!
Photo also from Your Cup of Cake
My photo is not quite as pretty. I need to work on my frosting skills :) But they sure were yummy!
Ingredients:
Cake:
Devil’s Food Cake Mix
3 eggs
½ cup oil
¼ cup milk
½ cup water
1 teaspoon vanilla
1 cup sour cream
24 teaspoons Nutella (1 per cupcake)
Nutella Buttercream:
¾ cup Nutella
¼ cup butter, softened
1 ½ -2 ½ cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons heavy whipping cream
Instructions:
1. Preheat oven to 350 degrees and line 24 muffins tins.
2. In a large bowl, whisk eggs, oil, milk, water and vanilla.
3. Sift in cake mix and stir in sour cream.
4. Fill
cupcake liners ¾ full and then place a teaspoon of Nutella on top of
each one. Using a toothpick, swirl the Nutella into the batter.
5. Bake for 14-18 minutes or until the sides spring back. (The tops will stay gooey because of the Nutella.)
6. Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture.
7.
Buttercream: Beat the Nutella and butter for 5 minutes. Add vanilla,
then alternate between adding powdered sugar and heavy whipping cream.
Taste the buttercream until you reach your desired sweetness. You may
need to refrigerate the buttercream before piping it onto cooled
cupcakes.
