On Tuesday nights, Jess Maloney hosts open hours in her RD apartment, and each week she tries out a new cupcake recipe to share with anyone who stops by. Below she shares her recipe for a favorite: Nutella cupcakes.
(Picture from My Baking Addiction)
(Makes twenty-four cupcakes)
- Box of chocolate cake mix (and eggs/oil)
- Box of chocolate instant pudding
- 13 oz. jar of Nutella
I just use a normal box cake for the recipe. My secret is that I add a large box of instant pudding. So for chocolate cake, I use chocolate pudding. You make the cake as directed on the box and just dump the powder straight into the batter. It makes a more dense, moist cake.
After the cupcakes are baked, I pipe Nutella in the middle of the cupcake as filling. Then I frost them using the recipe below, which I found on My Baking Addiction and adapted to use less sugar:
- 2 sticks unsalted butter, softened
- 1 13-ounce jar of Nutella
- Pinch of fine grain sea salt
- 1 Tbs vanilla extract
- 1-2 cups powdered sugar (make it to your taste)
- 6-8 Tbs heavy cream or milk
In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in the sugar, and continue creaming until well blended. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.