Image Courtesy of Eat.Drink.Love

I first saw a recipe for Nutella Cupcakes on My Baking Addiction, and I’ve been determined ever since to make them!  All I needed was a good reason, and I finally got one this weekend – My husband’s birthday!

Now, I ended up using a different recipe than Jamie’s.  I actually took the Nutella Cupcake recipe from Stephanie of Eat.Drink.Love and the Nutella Buttercream recipe from Stephanie of 52 Kitchen Adventures (two different Stephanies!).  So, while I can’t compare these to Jamie’s, they’re pretty damned tasty all the same!  A bit rich too, so don’t go all crazy thinking you can eat more than one (although my husband has eaten 4 and I’m surprised his stomach isn’t in agony)!

Nutella Cupcakes (makes 24 cupcakes)
Ingredients:
1 box Devil’s Food cake mix
4 eggs
1 cup vegetable oil (I used canola)
1 cup sour cream
1/2 cup milk
2 TSP vanilla extract
1/2 cup Nutella

Directions:
- Preheat oven to 350 degrees. In a large mixing bowl, mix eggs, oil, sour cream, milk, vanilla extract, and Nutella. Add in cake mix and mix until well-combined.
- Place cupcake liners into muffin pan and pour batter into cups filling each cup approximately 3/4 of the way.
- Bake for 19-22 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.

Nutella Buttercream Frosting (frosts 15-16 cupcakes)
Ingredients:
1/2 cup butter, room temperature
1 cup Nutella
1 cup powdered sugar, sifted
1-2 TBSP milk

Directions:
- Beat butter until smooth.  Add Nutella and beat together until thoroughly combined.
- Slowly add powdered sugar, mixing until combined.  Add 1 tablespoon of milk.  Add additional milk or powdered sugar as needed to reach desired consistency.

***SIDE NOTES***
I ended up having enough cupcake batter to make 36 cupcakes.  As posted, the buttercream frosting recipe is for 15-16 cupcakes.  Considering I had twice as many, I doubled the frosting recipe… And I still have enough frosting left over I might have to make a cake too!