Ingredients
Method
- Pre-heat your oven to 350 F.
Cupcakes
- Put all ingredients in a bowl and mix for 2 minutes. Tip: The Mayonnaise makes the cake mix extra moist and the coffee enhances the chocolate flavor.
- Place cupcake liners in cupcake pans. Using an ice cream scoop, fill each liner 2/3 full.
- Bake for 15-18 minutes until tops spring back when touched. You can also use the toothpick method! Place a toothpick in the center and if it comes out clean, it’s ready! Let the cupcakes cool for about 5 minutes and then place on a cooling rack.
Nutella Filling
- Mix 3/4 cup Nutella and 1/4 cup milk in a bowl with a spoon until well combined. You want the consistency to be slightly loose so that when you life your spoon in the bowl, the mixture will easily come off the spoon. Kind of like melted chocolate. Remove center of cupcakes with a melon baller and fill them with the Nutella filling.
Vanilla Buttercream
- Mix butter in mixer until light and fluffy. Add vanilla and salt. Slowly add in powdered sugar, about 1 cup at a time. After all the powdered sugar has been combined, add milk or cream until desired consistency. Using a 1M piping tip and a pastry bag, pipe roses onto the cupcakes. Start at the center of the cupcake and work in a circle towards the outer part to create a rose.
Notes
Assemble your cupcakes onto a cake stand or cake board into the shape of a bouquet. Use fondant colored green to create the stems of the flowers. Grab some ribbon to make a bow and that’s it! Now who wouldn’t love to receive this edible cupcake bouquet? It’s not only beautiful, but tastes great too!