Nutella Swirled Pumpkin Cupcakes

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PREP TIME: 20 MIN

BAKE TIME: 25 MIN

TOTAL TIME: 45 MIN

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The coziest cupcakes this Fall!

Ingredients

Pumpkin Cupcake

• 1/2 Cup Vegetable Oil
• 3/4 Cup Granulated Sugar
• 1/4 Light Brown Sugar
• 3/4 Cup Pumpkin Puree
• 2 Large Eggs
• 1/2 Tbsp Vanilla Extract
• 1 Cup + 1 Tbsp All Purpose Flour
• 1 Tsp Baking Powder
• 1 Tsp Cinnamon
• 1 Tsp Pumpkin Spice
• 1/4 Tsp Baking Soda
• 1/4 Tsp Salt
• 12 Tbsp Nutella

Buttercream

1 1/2 Cups Unsalted Butter

3 Cups Powdered Sugar

2 Tbsp Warm Half & Half

1 Tsp Vanilla Extract

1 Tbsp Nutella

Crushed Hazelnuts to Garnish

Instructions

1. This makes 12 cupcakes.
2. Prepare a Cupcake Pan with cupcake liners.
3. Preheat oven to 350F
4. Begin by making the cupcake batter by adding all of your wet ingredients into a bowl that includes the oil, sugars, pumpkin puree, eggs and vanilla. Mix until combined.
5. Sift the dry ingredients and add to the wet ingredients.
6. Mix until combined but do not over mix.
7. Fill cupcake liners 2/3 of the way.
8. Add 1 Tbsp of Nutella to each cupcake.
9. Using a toothick gently add swirls do not over do it.
10. Bake for 18-22 mins or until a toothpick inserted in the center comes out clean.
11. Allow the cupcakes to cool completely.
12. Butter must be room temp on a stand mixer with a paddle attachment beat butter on med speed 3-4 minutes until creamy.
13. Add the powdered sugar and vanilla extract and mix on low speed until it begins to combine.
14. Once its pretty combined add the milk and bring speed up to med-high and beat for another 2-3 minutes until it is creamy.
15. Add 1 Tbsp of Nutella to the buttercream and on low allow it to mix for 10 seconds just so it can mix lightly and you get nutella swirls on the buttercream.
16. Using a 1M tip pipe a swirl on the cupcake.
17. Top with crushed hazeluts.
18. Enjoy!
19. Enjoy!

TIPS

Make sure all the ingredients are room temp so that the batter and buttercream comes together smoothly. Refrigerate left overs for 3-5 days covered.
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