Ingredients

• Store bought vegan chocolate cake mix
• ½ cup MUMGRY Chocolate Hazelnut Butter Spread
• ½ cup vegan butter, softened
• 1 cup powdered sugar

Recipe

1. Prepare cupcakes according to package directions. Let cool to room temperature.
2. Whip the hazelnut spread with the powdered sugar using an electric mixer. Add the softened butter and whip until light and fluffy. Spread onto the cupcakes or use a piping bag to pipe the frosting onto the cupcakes.
3. Makes enough frosting for about 2 dozen mini cupcakes.