Chocolate Cupcakes with Vanilla ButterCream and Nutella filling

Chocolate Cupcake Bouquet with Vanilla Buttercream and Nutella filling

Servings: 16 Cupcakes

Author:

Prep Time
1 hour, 30 minutes

Cook Time
18 minutes

Dessert

American

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Instructions

1 Pre-heat your oven to 350 F.
2 Put all ingredients in a bowl and mix for 2 minutes. Tip: The Mayonnaise makes
the cake mix extra moist and the coffee enhances the chocolate flavor.
3 Place cupcake liners in cupcake pans. Using an ice cream scoop, fill each liner
2/3 full.
4 Bake for 15-18 minutes until tops spring back when touched. You can also use the
toothpick method! Place a toothpick in the center and if it comes out clean,
it’s ready! Let the cupcakes cool for about 5 minutes and then place on a
cooling rack.
5 Mix 3/4 cup Nutella and 1/4 cup milk in a bowl with a spoon until well combined.
You want the consistency to be slightly loose so that when you life your spoon
in the bowl, the mixture will easily come off the spoon. Kind of like melted
chocolate. Remove center of cupcakes with a melon baller and fill them with the
Nutella filling.
6 Mix butter in mixer until light and fluffy. Add vanilla and salt. Slowly add in
powdered sugar, about 1 cup at a time. After all the powdered sugar has been
combined, add milk or cream until desired consistency. Using a 1M piping tip and
a pastry bag, pipe roses onto the cupcakes. Start at the center of the cupcake
and work in a circle towards the outer part to create a rose.