These extra chocolatey cupcakes are moist but light & fluffy thanks to store bought cake mix and pudding powder. They’re made extra special with an incredibly easy Nutella frosting!
I just celebrated a birthday. I’m the biggest hypocrite when it comes to birthday celebrations because I LOVE to celebrate birthdays in the biggest way possible – make a huge deal of it, encourage month-long celebrations, sing as loudly and obnoxiously as I can in public, and really just shower the birthday girl/boy with all the love and birthday joy I can. That being said, I really don’t like making a big hoopla of my own birthday. My ideal birthday celebration is going to my favorite brunch place with my favorite people and sharing food and laughs (and then eating left over cake and ice cream for days on end). Anyways, I’m still riding the birthday diabetes train, so thought this cupcake post would be perfect.
What’s better than a chocolate cupcake? One that’s topped with Nutella frosting! And what’s even better than that?? One that’s super easy to make. This cupcake is loaded with chocolatey goodness and topped with a the easiest Nutella frosting. Have you ever seen or heard of the old Food Network show Semi-Homemade with Sandra Lee? This genius lady made an entire show about recipes that are semi-homemade, meaning that she gets a little help from pre-made things you can get at the grocery store. “Semi-homemade” cupcakes and cakes are among my favorites because you can buy boxed cake mix and fancy it up in so many different ways and flavor combinations. This cupcake is no exception. They resemble my mini churro cupcakes in the basic ingredients and instructions.
Pudding mix makes these cupcakes incredibly light and fluffy but moist at the same time. There’s just something magical about adding pudding mix to baked goods (cookies and cupcakes both). Plus, they say cooking is all about layering flavors, so let’s layer chocolate with more chocolate! Chocolate pudding adds that extra chocolatey layer of flavor to the cupcake. And in my world, there is no such thing a too much chocolate.
Let’s just take a minute to talk about Nutella. There are very few things that I can think of that are more guilt-inducing than standing with the refrigerator open, eating Nutella out of the jar with a spoon. Well, I’m here to tell you there’s nothing wrong with that, but here’s a way for you to get your Nutella fix without contaminating the Nutella jar. Nutella is a chocolate hazelnut spread, so it only makes sense to complement it with a chocolate cupcake and drizzle it with chocolate sauce. Chocolate cupcake + Nutella frosting = winner. It’s a no-brainer!
Last thing about size. I made mini cupcakes because I don’t own a normal sized cupcake tin (I know, I really should get one). But feel free to make regular cupcakes or even a sheet cake using the same instructions, but just vary the baking time according to what the box says about the particular pan you use.
- 1 box chocolate cake mix + ingredients on box
- 1 (3.4 oz) box chocolate pudding mix
- 1 stick (1/2 cup) butter, softened
- 1/2 cup Nutella
- 1 tsp salt
- 3-4 tbsp powdered sugar
- 1-2 tbsp milk
- Chocolate sauce, optional
- Preheat oven to 350F.
- Add cake mix, ingredients on the box, and pudding mix in a bowl. Mix to combine.
- Pour batter into lined cupcake tin (or prepared cake pan). Bake for 10-12 minutes, or until toothpick comes out clean* (see note). Once baked, set aside to cool.
- Make Nutella frosting. Beat butter and Nutella until combined. Add 3 cups powdered sugar. Add more powdered sugar 1/4 cup at a time until desired consistency is reached. If it seems too dry, add milk 1 tsp at a time.
- Frost cupcakes when they are completely cool.
- Drizzle with chocolate sauce if using.
- *The mini cupcakes took 10-12 minutes to bake. If you're making cupcakes or a regular cake, adjust baking size according to size (see box instructions).