These easy pumpkin spice cupcakes have a sweet Nutella center.
Cook Time 12minutes
Author Lisa B.
1(15 oz.)box spice cake mix
1(13 oz.)jar chocolate hazelnut spread, like Nutella
1(16 oz.) jarvanilla 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.
Don't just save these for Halloween! Leave off the spiderweb design and decorate with your favorite fall sprinkles for Thanksiving.