Cinnamon Hazelnut Cupcakes

Well, my husband was actually the one who suggested this flavor, so I thought I would give it a shot…SUCCESS!!  The blend of cinnamon, hazelnut and cocoa will be sure to send your taste buds into a frenzy.  Oh, and the cinnamon cream cheese icing on top…well, it IS the icing on top of the cake.  😉

I’ve never tried Nutella until I made it in these cupcakes…quite impressed.  The batter smelled delicious before going into the oven, then the aroma filled up the entire kitchen during the baking process.  The icing is very fluffy and goes so well with the cupcake.

Cinnamon Hazelnut Cupcake Recipe:

1 box Duncan Hines yellow cake mix

1 small box instant vanilla pudding

1 cup water

1/2 cup oil

4 eggs

1 teaspoon cinnamon

1 cup Nutella (hazelnut spread with cocoa)

Combine all ingredients and beat well at medium speed for about 4 minutes, until smooth.  Using ice cream scoop, distribute evenly throughout cups in lined muffin pan.  Bake at 350 degrees for about 23-24 minutes.  Cool completely before icing.

Cinnamon Cream Cheese Icing:

2 lbs. powdered sugar

1 stick butter, softened

1 cup vegetable shortening

1/2 cup water

1 can Duncan Hines cream cheese icing

1 teaspoon cinnamon

Cream the butter and shortening on medium speed for about 3 minutes.  Add remaining ingredients and beat well, at medium speed, for 5-7 minutes.  Pipe on top of cupcakes using tip number 21 and a decorating bag, sprinkle tops with cinnamon as garnish.