Chocolate Cake Mix Cupcakes + Nutella Buttercream
#6: Preheating the oven with a bunch of pizza pans in it from last night. #SCP
It’s CHRISTMAS and that means I’m home for awhile….that means: COOKING!
I’m BAAAAAACK (for now). I’ve also got some back-logged ones that will be coming out soon. Maybe. Motivate my lazy self. I’ve also noticed that WordPress has change a couple of things on our editing page, so I hope that I can figure out how to work this thing. I’ll also be abroad next semester in Scotland. Which will be a whole new cooking experience. I will be feeding myself over there, apparently. Also, expect many food reviews. I’ve heard great things about deep-fried pizza. Why didn’t Americans think up that one? I mean, really.
I was assigned dessert for our house church Christmas Party! and Heaven help us, I will not be investing my life in cake balls, or anything “mini” for that matter, anytime soon. Mini automatically means more work. I figured cupcakes were a good medium-sized treat. They’re even less difficult than an actual cake, because then there’s the mess with cutting, etc. And let’s be real, I just wanted a chance to try my hand at frosting piping.
When I went to Korea a couple years ago, we found a cupcake shop in Itaewon. This was its name:
I just thought that was cute, so you should know about it.
Anyways, I am doing these in two stages. I made the cupcakes on Saturday night, and the icing Sunday evening, in time for the guests!
1 box of Devil’s Food Cake mix (15.25 oz)
1 box of instant chocolate pudding (3.4 oz)
1 C. Vegetable oil
1 C. sour cream
2 teaspoons vanilla
4 eggs, lightly beaten
1/2 C. warm water
1 C. butter, room temperature
2 C. powdered sugar
⅔ cup Nutella (and/or knockoff)
1 teaspoon vanilla
2 tablespoons heavy whipping cream
1. Preheat your oven to 350F.
2. Combine all ingredients until it makes a thick, chocolatey, delicious batter. It is fluffier, but similar in consistency to brownie batter.
3. Using a heaping tablespoon, spoon into your lined tin. These make very puffy-topped ones! You can put less in if you want them to be more flat…
4. Bake for 18-22 minutes (?). Mine were ready at 19 minutes!
5. Lick all the beaters, bowls and spoons. Just do it.
6. Cream together butter and sugar on low.
7. Add Nutella, and mix on medium speed about two minutes.
8. Add vanilla, whip for 30 seconds.
9. Add whipping cream, and beat until light!
NOTE: I don’t think that I beat mine long enough after I added the whipping cream. You could definitely leave it out – It’s fluffy enough! Now my cupcakes are in the fridge for awhile, to keep the frosting from melting.
10. FROST! I used a piping tip inside a bag, but could have probably just used the bag. Maybe it could have come out thicker and wouldn’t have looked so much like chocolate poop….
I turned over the muffin pan for easy lift-out!
I think they’re better than chocolate-peanut butter. My mother even said, “Maybe the best icing I’ve ever had.”