Triple Chocolate Nutella Cupcakes
I know this is hard to believe, but I have only recently discovered Nutella. I brought my first jar home, grabbed a spoon, and dug in. Oh My…I was hooked. I’ve been eating it with a spoon every since.
This is the first recipe that I have tried using Nutella but I’m sure it won’t be the last. They turned out so moist, rich, and full of chocolaty goodness. If you’re having a chocolate craving, this will definitely do the trick !
Here is what I did….
Ingredients
1 chocolate cake mix( plus ingredients listed on box)
1/4 cup sour cream
1 box chocolate instant pudding (leave in powder form)
1/4 cup Nutella
Add ingredients according to cake mix directions. Before you begin mixing, add your sour cream, pudding, Nutella, and creamer. If your mix is too thick, add your creamer/milk 1 tablespoon at a time. I usually add 4 tablespoons to get the right consistency.
Mix and bake according to directions on cake mix box.
Frosting
1 cup (2 sticks) unsalted butter, softened to room temperature (or you can use crisco or butter & crisco combo)
4-5 cups powdered sugar
3/4 – 1 cup Nutella
3-4 Tablespoons liquid hazelnut creamer (can substitute milk or heavy cream)
2 teaspoons vanilla extract
pinch of salt
With electric mixer, beat softened butter (or crisco) until creamy. Add powdered sugar (4 cups) and continue beating your butter until sugar is incorporated. Add 5th cup if needed to get desired consistency. Add the Nutella, creamer, vanilla, and pinch of salt. Continue to beat until the frosting is thick and creamy. (Add more creamer if too thick or more powdered sugar if too thin)
I can’t begin to tell you how creamy and fudgy this frosting is. I did a lot of “taste testing” with this frosting and kept wondering if I should just put it in a dish and call it fudge. Let me note again: DO NOT MELT THE BUTTER ! This frosting will not work if you do.
NOTE: If the butter starts to melt too much and the frosting starts to separate before you get your cupcakes frosted, simply put it back in the refrigerator and let it re-harden and then beat it again with your electric mixer. I have had to do this before and the frosting always whips back up.
Cupcakes will need to be refrigerated.
Triple Chocolate Nutella Cupcakes
Ingredients
CHOCOLATE CAKE INGREDIENTS
- 1 chocolate cake mix( plus ingredients listed on box)
- 1/4 cup sour cream
- 1 box chocolate instant pudding (leave in powder form)
- 1/4 cup Nutella
CHOCOLATE FROSTING INGREDIENTS
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 4-5 cups powdered sugar
- 3/4 to 1 cup nutella
- 2 tbsp hazelnut creamer or milk (may need more for thinning)
Instructions
CAKE DIRECTIONS
-
Add ingredients according to cake mix directions. Before you begin mixing, add your sour cream, pudding, Nutella, and creamer. If your mix is too thick, add your creamer/milk 1 tablespoon at a time. I usually add 4 tablespoons to get the right consistency.
-
Mix and bake according to directions on cake mix box.
FROSTING DIRECTIONS
-
With electric mixer, beat softened (not melted) butter until creamy. Add powdered sugar and continue beating your butter (or crisco) until sugar is incorporated. Add the Nutella, creamer, vanilla, and pinch of salt. Continue to beat until the frosting is thick and creamy. (Add more creamer if too thick or more powdered sugar if too thin)
Notes
NOTE: If the butter starts to melt too much and the frosting starts to separate before you get your cupcakes frosted, simply put it back in the refrigerator and let it re-harden and then beat it again with your electric mixer. I have had to do this before and the frosting always whips back up.
Cupcakes will need to be refrigerated.
