Many of my friends have requested gluten free cupcakes. I did some research and went shopping for ingredients at Whole Foods only to find out it would cost over $30.00 to make a dozen cupcakes! Granted, I would have left-over supplies, but still. . .So, on a lark, I picked up this Pamela’s Chocolate Cake Mix. Wow! The texture is closer to a brownie than cake, but it was delicious!
I paid almost $7.00 for this mix at Whole Foods, but found it last week at Kroger for $3.99. Definitely worth the price and so easy to use a mix.
Wasn’t sure how people would receive this cupcake, so I frosted it with Nutella Cloud Frosting to punch it up. During a taste test of five different types of cupcakes, it actually turned out to be several of my friends preferred choice. I am hooked. Pamela is a winner!
Adapted from Sweetapolia
- 1 cup unsalted butter, softened
- 1 1/2 cups confectioners' sugar
- 2 tsp. vanilla extract
- 3/4 cup premium bittersweet chocolate, melted and cooled slightly
- 1/3 cup Nutella
- 1 Tbls. milk
- Pinch salt
In a bowl of a stand mixer, cream the butter and add the sugar, beating on low speed for about 1 minute.
Add vanilla and beat on low speed until combined. Add the melted and slightly cooled chocolate and beat on medium speed until smooth (about 2 minutes)
Add the Nutella, milk and pinch of salt and beat on medium-high speed for another minute.