Run, don’t walk, to the grocery store and pick up the ingredients for these cupcakes! Not only are they super easy to make, they are incredibly delicious. The cake is soft and moist, and the icing is perfectly chocolatey without being overly sweet. Chicken Legs declared this the best cupcake ever. He liked it better than the Biscoff version. I took these to work and they were gone in no time. Give these a try. I promise they are worth every single calorie.
Nutella Cupcakes with Nutella Buttercream
1 box Butter Recipe Fudge cake mix (Duncan Hines)
1 stick butter
1/2 cup Nutella spread
2/3 cup water
Preheat oven to 350.
Line 2 muffin pans with cupcake liners. Set aside.
In a large bowl, combine 1/2 cup Nutella spread and the stick of butter. Beat at medium speed with a hand-held mixer until light and fluffy. Add eggs one at time, mixing well after each addition. Add cake mix and water. Mix on medium-high speed for 2 minutes.
Divide batter between muffin cups (I use an ice cream scoop). Bake for 18-20 minutes. Allow to cool completely before frosting with Nutella Buttercream.
1 cup butter
2/3 cup Nutella spread
6 cups powdered sugar
1/2 cup whipping cream (may need a tablespoon or two more)
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and Nutella spread until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, whipping cream; mix until light and fluffy. If necessary, gradually add more powdered sugar or whipping cream to reach desired consistency.