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What's so awesome about liquor-infused desserts? I remember, as a kid, being told that the delicious truffles on the Christmas buffet table at a family party were "Rum balls." WHAT?! There's ALCOHOL in there? I couldn't taste it. Alcohol was gross, right? So how were the desserts so good?!
This year, my ex-babysitter-turned-friend, Marianne, dropped by our house on Christmas and brought with her a bottle of Frangelico for my parents. The syrupy, hazelnutty flavor of Frangelico is not just good in coffee (though it is, truly, quite good in coffee...). It's also delicious in... you guessed it... desserts!
So into a cupcake it went! But what kind of frosting would "deliver" on a Frangelico cupcake? Hmm. Hazelnut goes with... hazelnut? Nut...ella? Nutella? Nutella? Eh? Eh? Eh? Ah, yes. After adapting my peanut butter frosting recipe for use on these Nutella Cookie Dough cupcakes, I was confident in its ability to "deliver."
Ingredients
…for cake:
- 1 box Yellow Cake Mix
- ½ can Sparkling Water or La Croix
- 2 shots Frangelico
…for frosting:
- 1 tub Cool Whip
- 3 tablespoons Nutella
Directions:
- Preheat oven to 350.
- Combine cake mix, sparkling water, and Frangelico and mix well.
- Spoon into paper lined cupcake tins, filling 2/3 of each paper. Bake for 18-22 minutes.
- To prepare frosting, combine cool whip and nutella and mix on medium for 1 minute. Scrape unmixed parts down into the bowl and then mix on high for 2 minutes or until all frosting has become a consistent color.
- Once the cupcakes have fully cooled, frost and serve.
**For best results, refrigerate cupcakes when they’re not
being consumed!**
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