Chocolate Chip Nutella Cheesecake Cupcakes
CATEGORIES
INGREDIENTS
- Cooking Time: 20 minutes
- Servings: 24 cupcakes
- Preparation Time: 45 minutes
- For the Cupcakes
- 1 vanilla cake mix
- 1/2 cup sour cream
- 1 cup miniature chocolate chips
- 1 Tablespoon flour
- For the Nutella Cheesecake
- 12 ounces cream cheese, softened
- 1 cup Nutella
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 4 Tablespoons flour
- For the Vanilla Butter Cream
- 1/2 cup butter
- 1/2 cup shortening
- 1/8 teaspoon salt
- 2 Tablespoons milk
- 1 Tablespoon vanilla extract
- 4 cups powdered sugar
DIRECTIONS
- 1) Preheat oven to 350* Fill muffin pan with liners and set aside.
- 2) Prepare cake mix according to the box. Add the sour cream in with the water and oil. Toss the chocolate chips with 1 tbsp. flour. Gently stir the chips into the cake batter.
- 3) Fill liners 3/4 full and bake for 20-22 minutes. Cool completely, then cut out a small section from the middle of the cupcake. (I use a melon baller, but use what works for you.) Set aside.
- 4) Beat the cream cheese.
- 5) Add the nutella and beat until creamy.
- 6) Slowly stir in the rest of the ingredients until smooth.
- 7) Fill the centers of the cupcakes.
- 8) Beat the butter and shortening until creamy.
- 9) Add the salt, milk, and vanilla and cream again.
- 10) Slowly add the powdered sugar.
- 11) Frost the cupcakes and sprinkle with extra mini chocolate chips if desired. Keep refrigerated.