Photo by Antonio BetancourtNutella Swirl Cupcakes: Taking Cupcakes to the Next Level Danielle June 18, 2014 Chocolate, Cool, Dessert, Desserts, Interesting, Junk Food, Recipes In the culinary world, cupcakes are all the rage right now. If you are lucky enough to have a cupcake shop somewhere in your vicinity, you know exactly what I’m talking about. The wonderful thing about this is that we are seeing flavor and texture combinations that have never been conceived of before. Gummy worm cupcakes? Check. Captain Crunch Cupcakes? Check. If you can dream it, it can be made into a cupcake. So if you’re a Nutella lover like I am, I’m sure you’ve already thought of (or even tried) a Nutella cupcake. These are incredible! My version features a ridiculously moist cupcake topped with fluffy Nutella buttercream and a crunchy garnish. Although, feel free to use another garnish– or none at all! I should probably warn you, it’s really, really hard to stop eating these. I am not responsible for the gluttony that will ensue after you sink your teeth into one of these bad boys. So if you’re looking for yet another way to incorporate more creamy Nutella into your life, this has to be the next recipe on your to-do list! Sharing these is a sure fire way to acquire numerous new best friends. Not to mention, they are just plain tasty. So put on your apron and get baking! Nutella Swirl Cupcakes 2014-05-12 21:55:34 Yields 2 Write a review Save Recipe Print Prep Time 30 min Cook Time 20 min Total Time 1 hr 30 min Prep Time 30 min Cook Time 20 min Total Time 1 hr 30 min For the Cupcakes 1 box vanilla cake mix 1 (3.4-ounce) box instant vanilla pudding mix 4 egg whites 1/2 cup water 1/3 cup vegetable oil 1 cup sour cream 1 1/2 cups Nutella, room temperature For the Frosting 2 sticks unsalted butter, softened 3 cups sifted powdered sugar 1 cup Nutella 1-2 tablespoons heavy whipping cream pinch of salt Garnish 1/2 cup chopped hazelnuts, chocolate, or halved Forerro Rochers Get Ready Preheat the oven to 350ºF. Like 2 cupcake tins with cupcake liners to accommodate 24 cupcakes. Make the Cupcake Batter In a medium bowl, beat together all of the ingredients for the cupcakes, except the Nutella, with an electric mixer until fully mixed, about 2 minutes. The batter should be very thick. Swirl the Cupcakes Fill each cupcake liner with about 2 tablespoons of cupcake batter. Top off with about 1 teaspoon of Nutella. Add 1 more tablespoon of batter followed by 1 more teaspoon of Nutella. Using a toothpick, swirl the cupcake batter and Nutella together. Give the cupcake tin a good tap on the countertop to help the batter settle into the cupcake liners. Bake and Cool Cupcakes Place the cupcakes in the oven and bake until the cupcakes are set in the middle, about 20 minutes. Set aside to cool to room temperature. Make the Frosting While your cupcakes are cooling, make the frosting. Place the butter, powdered sugar, and Nutella in a large bowl. Beat until fluffy with an electric mixer. Add the heavy whipping cream and salt, then continue beating until the frosting becomes even more light and fluffy, about 4 minutes. Frost the Cupcakes Frost the cooled cupcakes to your heart’s desire, top with your garnish of choice, then go to town. By Danielle So Good Blog http://www.sogoodblog.com/ SummaryRecipe NameNutella Swirl CupcakesPublished On 2014-06-18Preparation Time 30MCook Time 20M Total Time 1H30MAverage Rating 5 Based on 2 Review(s) The following two tabs change content below.BioLatest Posts Danielle Since I was a little girl, I've been all about food. As a 7 year old, my first half-baked attempt at chocolate cake was comprised of scrambled eggs and chocolate milk powder microwaved, then topped off with Red Hots. I've come a long way since then. I've been lucky enough to get to work in restaurants for 10 years and graduate from one of the best culinary schools in the country. At the moment I'm enjoying working with a killer food photographer while doing freelance food styling and writing. I'm always excited thinking about what my next culinary adventure will bring. Who knows, maybe I'll revisit that chocolate cake with Red Hots. Latest posts by Danielle (see all) Crunchy Layered Potato Casserole: Leftover Mashed Potatoes Never Had it So Good - August 28, 2014 Melted Snowman Sugar Cookies: Winter’s Over, But You Will Never Stop Wanting to Eat These Cookies - August 23, 2014 Gooey, Super-Thick Nutella Brownies: 6x Better Than Regular Brownies - June 24, 2014 Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current day month ye@r * Leave this field empty * Notify me of follow-up comments by email. Notify me of new posts by email.