Easy Red Velvet Cupcakes with Nutella Buttercream

red velvet cupcakes with nutella buttercream 1_small

If you’re looking for quick and easy this Valentine’s week, I’ve got your number. This starts-with-a-mix recipe is anything but average though. By the time we’re done doctoring it up, your eager eaters will never know you took some help from the store.

And the Nutella buttercream on top? Fuhgeddaboudit. I had a hard time not face planting right in the bowl to lick it up.

These are so pretty to look at, but even better to eat!

Tip: If you don’t have buttermilk handy, add 1 1/2 teaspoons white vinegar or lemon juice to a 1/2 cup measure. Fill with regular milk and let sit for five minutes. Voila!

Easy Red Velvet Cupcakes with Nutella Buttercream

Easy Red Velvet Cupcakes with Nutella Buttercream


1 Duncan Hines Red Velvet Cake Mix (the brand is important because it doesn't already have pudding in it)

1 box white chocolate instant pudding mix

4 eggs

1/2 cup sour cream (light is fine)

1/2 cup buttermilk

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup mini chocolate chips

Nutella Buttercream

1/2 cup unsalted butter, room temperature

1 13oz jar of Nutella

1lb confectioners sugar (3 1/2-4 cups)

1/8 tsp salt

1 teaspoon vanilla extract

2 Tablespoons milk, or to desired consistency


Preheat oven to 350. Place paper liners in muffin tins.

Place cake mix, pudding mix, eggs, sour cream, buttermilk, oil and vanilla in a large mixing bowl. Use an electric mixer to beat until combined. Stir in mini chips. Divide batter evenly among muffin tins, filling about 2/3 full. Bake at 350 for 20-24 minutes or until centers are domed and set when you jiggle the pan.

To make the buttercream, use an electric mixer to combine butter and Nutella. Add the confectioners sugar and mix on high until incorporated. Add the vanilla, salt and milk and beat until light and fluffy. Add additional milk as needed to make spreadable consistency.

Makes about 20 cupcakes.


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