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AIMEE’S TRIPLE CHOCOLATE CUPCAKES FILLED WITH NUTELLA, ORANGE AND CHOCOLATE GANACHE

 

Chocolate and Orange are two of my favorite flavor combinations.  Add Nutella and put a fork in me ... I am done!

My Mother sent this recipe to me several years ago.  She wrote to be careful not to bake this too long; and that it does not need a frosting.  You can play around with cake mix flavors and pudding mix add ins.  I use this recipe to make a bundt cake, cupcakes/muffins or 3 small loaves.  

  • 1 box devil's food cake mix
  • 1 small box instant chocolate pudding mix
  • 4 eggs
  • 1 cup plain yogurt (or vanilla yogurt, or sour cream.  They all work great!)
  • ½ cup water
  • ½ cup vegetable oil
  • 1 ½ cups chocolate chips
  • 2 Tablespoons flour

Preheat oven to 350.  Grease a bundt pan generously with Crisco.  Mix cake mix, pudding mix, yogurt, eggs, water and oil in a large mixing bowl.  Blend well on low for about 1 minute.  Scrape the sides of the bowl and mix for another 2 or 3 minutes.  In a large measuring cup or bowl, add 2 Tablespoons flour to the chocolate chips, and stir to incorporate.  The flour will keep your chocolate chips from sinking to the bottom during baking.  Add chocolate chips, and fold into mixture.  Use an ice cream scoop for equal sized cupcakes, in a muffin pan.  Bake for about 25 to 30 minutes.  Let it cool in the pan for 10 minutes, then turn out.  

Using an apple corer or a knife and spoon, hollow out part of your cupcake.  Fill each cupcake with heated orange marmalade, Nutella and/or chocolate ganache.  When using the ganache for filling, refrigerate ganache for about 30 minutes, then it will have a truffle-like consistency.  Place “tops” back on cupcake then add ganache topping and a “dot” of orange marmalade.  
 

 

ORANGE FILLING:

 

  • 1 cup orange marmalade, melted
     

 

NUTELLA FILLING:

 

  • 1 cup Nutella (chocolate-hazelnut spread)
  • CHOCOLATE GANACHE (FOR FILLING AND TOPPING)
  • 1 1/2 cups semisweet chocolate chips (or a good quality chocolate bar, chopped)
  • 3/4 cup heavy cream

Place chocolate in a bowl and set aside.  In a saucepan, heat the heavy cream over medium heat (you will not boil the cream, just heat it until you see “movement” then remove from heat.  Pour heavy cream over chocolate chips, then use a whisk to stir chocolate until melted.  To use the ganache mixture for filling, refrigerate the ganache for about 30 minutes, then use spoons or a melon baller to scoop ganache.  Place inside cupcakes and enjoy a truffle-like consistency.