Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater

December 30, 2024

No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs if you feel the dough is too soft or dry. The dough should hold its shape once rolled. Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes. Melt the chocolate in a double boiler or bowl over a simmering pot of wa...

If you're looking for something super fast to make for dessert, try this recipe! The texture of these is not as fluffy as if you were to just follow the recipe on the box. These are a little more dense and dough-nutty.

I divided the batter in half and made 2 flavours, but you could just do one or the other.

Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater

Makes 18 muffins

Ingredients

1 box vanilla cake mix
3 large eggs
1/2 cup unflavoured oil
1/4 cup sour cream
3/4 cup milk
1 teaspoon nutmeg
1/2 teaspoon (or more) ground cardamom
1 tablespoon rosewater
1 cup powdered sugar
1/2 teaspoon vanilla powder (or vanilla extract)
milk

Directions

Preheat the oven to 350F and line 18 muffin cups with paper liners (I use ones made of parchment).
In a large bowl combine cake mix, eggs, oil, sour cream and milk with a whisk until smooth.
Place half of the batter into a second bowl.
Stir the nutmeg into one bowl, and the cardamom and rosewater into the other.
Divide the batter among the muffin cups.
I added a pistachio to the cardamom rosewater cupcakes so we could identify them easily once removed from the muffin tray.
Bake for 18-22 minutes or until a tester comes out clean.
Mix the powdered sugar, vanilla and a tiny drizzle of milk together until smooth. Add more milk slowly if needed. It should be thinner than toothpaste but not runny.
Spread or drizzle over the cupcakes while they are still warm.