7.Easter Flower Nutella Cream Cheese

Ingredients

• Cupcakes:
• 1 Cherry Chip cake mix
• ½ C sour cream
• 1 C miniature chocolate chips
• 1 Tbls flour
• Nutella Cream Cheese Filling:
• 12 oz cream cheese, softened
• 1 C Nutella
• 2 teasp vanilla
• 4 Tbls flour
• Butter Cream Frosting:
• ½ C butter at room temp
• ½ C shortening at room temp
• 2 teasp milk
• 1 teasp vanilla extract
• 4 C powdered sugar

Instructions

1. Preheat oven to 350* Fill muffin pan with liners. Prepare cake mix according to box directions. And add the sour cream.
2. Mix the chocolate chips with 1 Tblsp. flour and gently stir the chips into the cake batter.
3. Fill liners ¾ full and bake for 20-22 minutes. Cool completely.
4. Take out a small section from the middle of the cupcake. (I use an apple corer)
5. For the Filling:
6. Beat the cream cheese, then add the Nutella and beat until creamy. Slowly stir in the vanilla and flour until smooth.
7. Fill the centers of the cupcakes. (I used a piping bag)
8. Frosting:
9. Beat the butter and shortening until creamy.
10. Add the salt, milk, and vanilla and mix until creamy.
11. Slowly add the powdered sugar.
12. Divide the frosting into bowls, add food coloring. (I use the Wilton Coloring because you only use a drop and it doesn't thin out the frosting.)
13. Frost the cupcakes.
14. For the pink flowers I used tip #224. For the blue ones I used tip #224 . And for the yellow ones I used tip #352 .
15. For the white cupcakes that have just a little color on the tips:
16. Put some coloring on the inside of the bag with a knife, on 3 sides. Then fill with white frosting. It takes a minute, but the colors will start coming out. I used tip #21 for these.
17. ENJOY!