Ingredients
Nutella Cupcakes
- 1 package plain white cake mix
- 1 cup whole chocolate milk
- 8 tablespoons (1 stick) butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons hazelnut extract
Peanut Butter Marshmallow Filling
- 1 1/2 cups marshmallow fluff
- 1/2 cup plus 1 tablespoon smooth peanut butter
- 2–3 tsp milk
Marshmallow Fluff Frosting
- 1/4 cup unsalted butter, softened
- 1 cup marshmallow fluff
- 2 1/2 cup powdered sugar
- 2 tbsp milk
- Colored sprinkles
Instructions
Make the cupcakes:
- Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners. Set aside pan.
- Place the cake mix, milk, melted butter, eggs, and vanilla in a large mixing bowl. Blend with an electric mixe on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scarping the sides down again if needed. The batter should look well blended.
- Pour batter into pans, and place a teaspoon of Nutella in each cupcakes and swirl it.
- Bake the cupcakes until they spring back when lightly pressed with your finger, 27 to 29 minutes.
- Remove the pan and let it cool before removing the cupcakes.
Make the filling:
- Mix marshmallow fluff with your desired amount of peanut butter (it’s up to you, depending on the flavor you want. I used 1/2 cup or so).
- Add milk a little at a time, until the texture is thick, but a little less sticky and more easily piped. You don’t want it to seem watery or slack, though. If it gets too thin, add some confectioners sugar to thicken it back up.
Make the frosting:
- Beat butter for 2 minutes, until pale in color. Beat in the marshmallow, sugar and milk for an additional 3-4 minutes, until fluffy.
- Stir in however many sprinkles you want.
Assemble the cupcakes:
- Once cupcakes are completely cool, scoop out a little from the top and pipe in filling. Pipe frosting on top.