Chocolate Nutella Cupcakes
From luisascatering 10 years agoIngredients
- Moist chocolate Cupcakes: shopping list
- 1 cup all-purpose flour shopping list
- 1/2 cup unsweetened cocoa powder shopping list
- 1 cup granulated white sugar shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon sea salt shopping list
- 3/4 cup hot water shopping list
- 1/2 cup canola oil shopping list
- 1/4 cup buttermilk shopping list
- 1 large cage free egg shopping list
- 2 teaspoons bourbon vanilla extract shopping list
- ~ shopping list
- nutella Frosting: shopping list
- 1 stick organic unsalted butter, softened shopping list
- 1/2 cup nutella shopping list
- pinch of french sea salt shopping list
- 1 tablespoon bourbon vanilla extract shopping list
- 2 cups organic confectioners’ sugar, sifted shopping list
- 3-4 tablespoons heavy cream shopping list
- ~ shopping list
- mini chocolate chips, for garnish (optional) shopping list
How to make it
- Prepare the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 liners. Place all ingredients together in a large mixing bowl or in a bowl attached to a stand mixer. Blend until all ingredients are well combined, 2-3 minutes. Divide the batter between the 12 cupcake liners (I like to use an ice cream scoop or large squeeze bottle).
- Bake the cupcakes for 15-20 minutes (careful not to overcook- that’s what dries out the cupcakes and won’t make them moist!), or until a toothpick inserted into the cupcake, comes out clean. Cool the cupcakes completely before adding the frosting.
- While cooling, prepare Nutella Butter Cream Frosting: Beat butter and Nutella on medium for 2 minutes until creamed thoroughly. Add vanilla, confectioners’ sugar, and heavy cream (one tablespoon at a time). Beat on medium-high speed until ingredients are fully incorporated. Add more cream or sugar depending on desired consistency. Pipe the frosting or use a small, offset spatula. Sprinkle with mini chocolate chips, if desired.
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