NUTELLA SWIRL CUPCAKES

Just made this tonight and it was absolutely delicious! When I make this again I will probably add some on top, as a garnish. Next time, I will also make the nutella from scratch. The frosting was absolutely amazing! I thought the 1 T of milk was enough – the consistency was light and airy and fluffy. I may substitute cream for milk next time, just to try.

I used instant chocolate pudding (no special reason for freezing, just what I had). I need more practice making pretty cupcakes, but I’ll eat tasty and ugly ones any day!


NUTELLA SWIRL CUPCAKES

INGREDIENTS

1 Devil’s Food Cake Mix
1 5.9 oz. box of instant chocolate pudding
1 C sour cream
1 C vegetable oil
½ C water
4 eggs
1Tbsp vanilla
INSTRUCTIONS
  • Combine the above ingredients and mix until smooth. The batter will be fairly thick.
  • Spoon into 24 paper lined muffin tins.
  • Bake for 18-22 minutes (err on the side of shorter-I do 18 minutes exactly) at 350 degrees.
  • Remove these from the oven and let them cool.


for complete recipe click here >>> Nutella Swirl Cupcakes @ crazylittleprojects.com