Chocolate Pumpkin Cupcakes with Nutella Buttercream Frosting
Amazing and easy Chocolate Pumpkin Cupcakes with creamy Nutella Buttercream Frosting, a perfect fall dessert!
- 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
- 1/2 cup butter softened
- 1/3 cup Nutella
- 2 1/2 cups powdered sugar
- 3-4 TBSP milk
- Mini chocolate chips
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.