After making macarons earlier in the week with Nutella Buttercream filling, I had a ton of the filling left over. It was 10pm and instead of storing the Nutella frosting like a sane person, I reheated the oven to 350F and started mixing a double chocolate cake. The cupcakes were baked, frosted and sprinkled by 10:45pm. The great thing about this fluffy Nutella filling isthat it can be used as a cake filling or as a light mousse frosting.
The recipe for the Nutella Buttercream is:
Cream the Nutella and butter until smooth. You could also add a splash of vanilla (I'll probably to that the next time I make this recipe). Add a pinch of salt. Sift in the powdered sugar and mix on high until light and fluffy. Be patient and keep mixing until fluffy.
Pipe the frosting and then add sprinkles. This Easter sprinkle from Wilton was perfect with the whimsy candy design of the cupcake liner: