Nutella Cupcakes...yea, they're that good!

Nutella Cupcakes...seriously as yummy as they sound, and most definitely as delicious as they look!

My sweet sister-in-law sent me a link with this recipe and it has been such a hit that I had to share! Thank you Ashlea...they are a fave everywhere we've taken them;)

My fancy shmancy way of putting the batter in the cupcake liners (ziplock with the batter inside and a corner snipped with scissors...much less of a mess).

I used Sawyer's baby spoon to put the Nutella into each cupcake. Worked like a charm.

Swirl it in with a little toothpick action.

Bake it and Voila!

Then for the butter cream icing! And by the looks of those 5 ingredients, we are not looking at low fat! That's what makes them so yummy of course;)

Again, another ziplock with the icing to top each cupcake.

Now this is the part that looks a little different than the blog pics. Sorry if I offend anyone, but when I began icing the cupcakes, it kind of took on the appearance of poo. Yep, that's right. Soooo, I rounded it off with a spoon and then took a toothpick to do a little design.

Top it off with some chocolate sprinkles:)

And of course, Coop wanted to top a few for the kiddos with some fun colored sprinkles;)

So, save up your calories for the day, cause these bad boys are incredibly worth it. Yum!

Happy Monday:)

Ingredients:

Devil’s Food Cake Mix 3 eggs

½ cup oil ¼ cup milk

½ cup water 1 teaspoon vanilla

1 cup sour cream 24 teaspoons Nutella (1 per cupcake)

Nutella Buttercream:

¾ cup Nutella ¼ cup butter, softened

1 ½ -2 ½ cups powdered sugar 1 teaspoon vanilla

3-4 tablespoons heavy whipping cream

Directions:

1. Preheat oven to 350 degrees and line 24 muffins tins.

2. In a large bowl, whisk eggs, oil, milk, water and vanilla.

3. Sift in cake mix and stir in sour cream.

4. Fill cupcake liners ¾ full and then place a teaspoon of Nutella on top of each one. Using a toothpick, swirl the Nutella into the batter.

5. Bake for 14-18 minutes or until the sides spring back. (The tops will stay gooey because of the Nutella.)

6. Remove the cupcakes from the oven and place directly into airtight containers so seal in moisture.

7. Buttercream: Beat the Nutella and butter for 5 minutes. Add vanilla, then alternate between adding powdered sugar and heavy whipping cream. Taste the buttercream until you reach your desired sweetness. You may need to refrigerate the buttercream before piping it onto cooled cupcakes.