With all the comments on Facebook after my post about these cupcakes, I figured better to get this post up sooner rather than later.
My daughter Lexi loves Nutella and I mean loves ... she refuses to throw the jar away until every ounce of goodness has been scraped from the insides, thus the inspiration for these cupcakes.
They are super simple ...
Here is the box mix I used for the cupcakes.
Just two changes to the box directions - substitute milk for the water it calls for and add 2 cups of chocolate chips, folded into the recipe at the end.
The icing is from scratch. It is the same recipe I used this summer at Camp Crafty Girls with the addition of Nutella:
Ingredients for Nutella Buttercream Frosting:
1 cup butter
1 two pound bag powder sugar
1 tablespoon vanilla
4 tablespoons milk
1/3 cup of Nutella
Place room temperature butter, vanilla, and salt into mixer. Add in powder sugar one cup at a time, alternating with the milk until you have used it all. Then add Nutella - mixing well until completely incorporated into the buttercream.
If your frosting is too thick you can certainly add more milk but, I have found that this is the perfect consistency for piping roses using the 1M Wilton Cake Decorating Tip.
Bake cupcakes, let cool completely then frost. To make the roses I used a 1M tip inside a disposable cake decorating bag. Just start in the middle of the cupcake and slowly go around the center and move outward toward the edge of the cupcake. You should have more than enough icing to practice a few times and still be able to frost 24 cupcakes. Of course, you will have to find someone to eat the icing you practice with - though that did not seem to be an issue in our home. :)
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