In honour of World Nutella Day today and Valentine’s Day next week, whip up some love! These delectable—and super easy— Nutella mini-cupcakes will have your family thinking you’re Cupid in the flesh. Or at least Martha Stewart.
Warning: When you make the icing, be careful about licking the spoon. You might eat the whole bowl.
Cupcakes
1 chocolate cake mix
1 368-gram (13-ounce) jar of Nutella
Frosting
1 368-gram (13-ounce) jar of Nutella
1 ½ cups of whipping cream
1/2 teaspoon vanilla extract
Directions for Cupcakes
Follow cake mix directions, pouring batter into mini-cupcake tins with paper liners. Bake as directed, being careful not to burn the bottoms. Let cool. Gently cut a hole in the middle of each cooled mini-cupcake, spoon in a dollop of Nutella and cover with the cupcake top you’ve cut off.
Directions for Frosting
Put whipping cream, Nutella and vanilla in the bowl of your mixer or in a large, high-sided bowl. Beat slowly. As ingredients blend together, you can increase the speed to medium-high, scraping the sides and bottom, until soft, heavenly Nutella cream icing clouds form. Ice the cupcakes and enjoy.
