Easy pumpkin spice cupcakes have a sweet Nutella center.
I used to make a lot more food from scratch. I also use to have a lot more time on my hands.
Like these pumpkin spice cupcakes, for example. I first made these pumpkin spice cupcakes in 2011 for an office Halloween party. In 2011, I had a one-year-old who went to bed every night at 6 p.m. Once he was down, I had hours of free time to bake from scratch if I wanted to. Not any more.
If I were searching for this recipe today, I might bookmark it with good intentions. But if I’m honest, a cupcake recipe made completely from scratch is not in my wheelhouse anymore. I need to be able to skip a few steps. I need to be able to cut right to the chase.
So, when I decided to remake this post, I opted not to revamp it for the life I had then. But rather, for the life I have now. A life I’m sure most of you can relate to — job, family, obligations. Zero time.
How to Make Pumpkin Spice Cupcakes with Nutella Filling
I’m not at all ashamed to admit these cupcakes were made using a boxed mix and a can of store bought icing. I’m not ashamed because I was able to bake a batch of cupcakes in between helping my seven-year-old with homework and making dinner. And because it still produced amazing results.
On the outside, these look like just another pumpkin spice cupcake. But once you take a bite into the surprise Nutella center, these quickly go from Oh, it’s another pumpkin spice cupcake to OH!!
The steps are easy. Line a cupcake pan with some fun liners. Fill the liners 1/3 full of batter. Drop a tablespoon of Nutella into the center.
Top with more batter. Be sure to spread the batter around to “seal” the edges. Bake until a toothpick inserted just off center comes out clean (you don’t want to stick it directly in the center, because your toothpick will come out covered in warm Nutella).
The spiderweb design might look complicated, but honestly it couldn’t be easier. All you need is several tubes of black gel icing (buy at least three, you don’t want to run out!) and a toothpick. That’s it.
I made my first video to show you how it’s done. Don’t laugh!
These cupcakes are flavorful, fun, and festive enough for a kid’s school party. But sophisticated enough for a grown up’s Halloween bash. Don’t rule these out once Halloween is over. Leave off the spiderweb design and add a few fall garnishments and these will transition right into Thanksgiving.
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Pumpkin Spice Cupcakes with Nutella Filling
- 1 (15 oz.) box spice cake mix
- 3 large eggs
- 3/4 cup water
- 1/3 cup pumpkin puree
- 1 (13 oz.) jar chocolate hazelnut spread, like Nutella
- 1 (16 oz.) jar vanilla frosting
- 2-3 (.67 oz. each) black gel icing
- Preheat oven to 350 degrees.
- Line each cup in a cupcake pan with cupcake liners.
- Blend cake mix, water, pumpkin puree and eggs in a large bowl at low speed until moistened. Increase speed to medium and mix for two minutes until ingredients are thoroughly combined.
- Fill each cupcake liner 1/3 full with batter. Add 1 heaping tablespoon of chocolate hazlenut spread into the center of each cup. Spoon the remaining batter over the chocolate hazlenut spread. Each cup should be about 2/3 full. Be sure to gently spread the batter over the chocolate hazlenut center to "seal" it.
- Bake the cupcakes for 12-15 minutes. Test for doneness by sticking a toothpick just off of center. Cupcakes are done when the toothpick comes out clean.
- Remove cupcakes from the pan and allow them to cool completely.
- Once cooled, generously spread vanilla frosting over the top of each.
- To add the spiderweb design, create a bullseye on the top of each cupcake. Starting from the center, gently run a toothpick through each of the circles, working your way around the entire cupcake.