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Chocolate Pumpkin Cupcakes with Nutella Buttercream Frosting

Amazing and easy Chocolate Pumpkin Cupcakes with creamy Nutella Buttercream Frosting, a perfect fall dessert!
Author My Name is Snickerdoodle

Ingredients

FOR CAKE

  • 1 box Devil's Food cake mix
  • 3 eggs
  • 3/4 cup pumpkin puree
  • 1/2 cup sour cream
  • 1/4 cup water
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves

FOR FROSTING

  • 1/2 cup butter softened
  • 1/3 cup Nutella
  • 2 1/2 cups powdered sugar
  • 3-4 TBSP milk
  • Mini chocolate chips

Instructions

CHOCOLATE PUMPKIN CUPCAKE

  • Preheat oven to 350 degrees and line two muffin tins with paper liners.
  • In a large standing mixer, mix together all cake ingredients for 2 minutes on medium speed. Make sure to scrap down the sides.
  • Fill each paper liner 2/3 full and bake for 15-17 minutes or until a toothpick inserted into the middle comes out clean.
  • Cool completely before frosting.

NUTELLA BUTTERCREAM FROSTING

  • Cream together butter and Nutella until smooth.
  • Add in powdered sugar a little at a time and blend until smooth.
  • Add in milk 1 tablespoon at a time to create a smooth consistency.
  • Pipe or spread over cupcakes and sprinkle with mini chocolate chips.