Brace yourself. Because these cupcakes are dangerous. They have the shortest lifespan out of anything I've ever baked, and it's no surprise with the dollop of Nutella swirled into these moist cupcakes. People tend to eat one after another... after another. I've got to give credit to The Little Kitchen That Could yet again for this wonderful recipe. You absolutely must visit her blog - it's pretty wonderful.
1 box yellow cake mix
2 small boxes instant vanilla pudding
1 1/2 cups water
1/2 cup olive oil
24 teaspoons Nutella
Preheat your oven to 350 degrees.
Throw all the ingredients (except Nutella) into a bowl and combine with an electric mixer for about 2 minutes until well-blended. I love no-fuss recipes like this... quick and painless.
Spread the mix among 24 cupcake liners that have been very lightly greased with olive oil cooking spray. Each one should be 2/3 full with batter.
Place a teaspoon of Nutella in the middle of each cup.
Fold a bit of the batter over the Nutella, and use a fork to swirl, sort of like trying to spin spaghetti around your fork. It's okay if it's not perfect. Sometimes a big glob of Nutella is even better that swirled Nutella.
Bake for 15-20 minutes or until the tops are golden. Let them cool for at least 10 minutes before serving. I like them warm, but they're also great at room temperature.
Sending you swirls of love from my kitchen.